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.
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
Vegetable oil 2 tbsps
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.