Given to me by a friend, this recipe is a winner. The mutton can be replaced by chicken, however the cooking process with change. Follow the tips with regard to the cooking of the spinach.

1 kg mutton boiled add salt keep a side – one whistle and ten minutes on slow fire

6 medium onions sliced

1/2 teaspoon of shahi jeera

One sour lime

For green masala:
8-10 green chillies
15-20 cloves of garlic
1½ inch ginger
1 bunch or 2 cups corriander
15-20 mint leaves
½ tsp turmeric powder
1tablespoon jeera powder
2 tablespons dhania powder
3/4th tbsp garam masala powder.
Grind the above to a fine paste.

Also, soak in warm water 15-20 cashews and 1 tbsp of khas khas. Grind to a paste and keep it aside.

1 bunch palak cleaned & washed. Heat water, turn off the gas, add the spinach and let it soak for half a minute. Put in the strainer and add cold water. Grind this too and keep it separate.

Method for cooking

In a pot add 3 tablespoons of oil 3 tablespoons of ghee. When the oil is hot add a bay leaf, ½ teaspoon shahi jeera and onions. Fry well. when the onions are translucent add the green masala. Fry this for two minutes on a low flame then add the cashew  and khas khas (poppy seeds) paste. Now add  the mutton stock and bring it to a boil. Add the mutton and continue to cook till the meat is tender. When cooked add the juice of one sour lime and salt to taste. Finally add the palak paste and then turn off the gas. Do not cook the palak or it will change colour to an offish green.

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