Happy Cooking: Mutton Palak wala/ Mutton with spinach in Gravy....Indian Masala

Dear Single,

I know some of you must be wondering, how come this guy has not, till date, given us many non-veg recipes. Well, the reason is that I was more concerned, that you should cook, and, avoid consuming from any eateries. Hence , to encourage you, I was trying to keep it simple as possible,to help you to get used to the idea of setting up a kitchen. Now that you have, I think you are ready to indulge a little and upgrade your cooking skills.Get set to prepare a real non-veg meal.Set your kitchen to cook Mutton with palak/spinach in it, for yourself and a good friend. You will require, for two servings:

1.500 gms meat of goat/lamb. Tell your butcher to give you from the front leg,medium size round cut pieces.

2.250 gms onion. 02 tps beaten curd.

3.10 big leaves of palak/spinach, washed thoroughly and kept aside.

4.03 green chillies, 02 Tps of fresh coriander leaves,02 tps ginger & 06 pods of garlic.

5.200 gms tomato, washed and liquidised in blender without adding water.

6. 02 bay leaves, 03 green cardamom-seeded and powdered retain the covering,04 laung/cloves, 02 tps jeera, 02 tps coriander powder,01 tps cinnamon powder, 01 tps turmeric powder,02 tps red chilly powder and salt to taste.

7.Water

8.75ml cooking oil



Method

Step One

1. Put the beaten curd and cover the mutton, sprinkle a generous pinch of salt and 01 tps of garlic paste.Keep aside to marinate for at least 30mts.

2. Blend together onion,fresh coriander and green chillies. Make paste of ginger and garlic seperately.

3. Boil in a vessel sufficient water to drown the palak. Dip in the palak/spinach and keep it in for a minute. Take it out and dip in a bowl of cold water. Take it out and blend or pound it to form a paste.


Step Two

1. In the pressure cooker pour in all but 02 tps oil and heat.

2. Put in the jeera, ginger & garlic paste. stir fry till golden.

3. Add to the above the onion green paste and fry on medium flame till transparent/ water starts to evaporate. Add a little salt, stir twice and put in the marinated mutton and continue to saute.

4.Ensure that the mutton does not dry up and touch the bottom of the cooker. Add water a little at a time to keep the mutton and onion masala from drying and sticking to the bottom. Saute till the mutton browns. Sprinkle in the turmeric and stir.

5. Pour in half of the tomato and keep frying the mutton. Add all the dry masala and stir fry adding a little water at a time. When the mutton gets well brown and almost appears to be cooked, add the rest of the tomato and adjust salt to taste. Now add the palak paste,along with the 02 tps oil & stir to cover the mutton and add water enough to just drown.

6. After the pressure builds up and the first steam is let off, reduce the flame and pressure cook the mutton for 12 mts. Switch off the flame but do not open the cooker till at least 15 mts thereafter.

7. Serve in a deep dish after you garnish with fresh coriander.


Best had with Chapati/Tandoori roti or Nan