Spinach with mutton is a combo that few can say no to. Winter is a season when spinach is available in plenty and this is something that tastes delicious as temperatures plunge.

Ingredients

(Serves 5)

Mutton 500 g

Spinach 500 g

Yoghurt 1 cup

Red chilli powder 2 tbsps

Salt to taste

Turmeric 1 tsp

Coriander powder 1 tsp

Pepper powder 1/2 tsp

Ginger 2” piece

Garlic 6 cloves

Onion 1 large, chopped

Tomato 1 large, chopped

Bay leaf 1

Cumin seeds 1 tsp

Cinnamon stick 1” piece

Cloves 3

Vegetable oil 2 tbsps

Method

Divide the ginger into two and crush one half with three cloves of garlic. Slice the other half into slivers. Slice the rest of the garlic cloves.

Marinate the mutton with the crushed ginger-garlic paste, yoghurt, chilli powder, salt, coriander powder and pepper powder. Rest in the refrigerator for 3-4 hours.

Boil the spinach and purée in a blender.

Pour oil in a pressure cooker and add cumin seeds. When they stop sputtering, add the bay leaf, cinnamon and cloves.

Add the onions and sauté till they turn translucent.

Add the garlic slices and fry for a few seconds. Be careful not to burn the garlic or the curry will turn bitter.

Add the marinated mutton and fry for five minutes. Add the tomatoes.

Add about half a cup of water and cook on high for one whistle. Reduce the heat and cook for three whistles. Let the cooker cool.

Add the puréed spinach and cook till the gravy thickens.

Garnish with the ginger slices and serve hot with rice, paranthas or whole wheat bread.