Spinach Mutton

by Sunitha Fernandez
Mutton with spinach paste and other ingredients
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Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. For preparing spinach mutton, marinate the mutton pieces with curd, 1/2 tbsp cumin seed powder and salt for 1 hour.
  2. Boil water in a vessel, add the spinach leaves and remove it after 1 minute.
  3. Blend the spinach leaves to a paste. Keep it aside.
  4. Grind ginger, garlic and green chillies to a fine paste. Keep it aside.
  5. Heat oil in a pressure cooker, add in cinnamon, cloves and cardamom.
  6. Then add in the ginger-garlic and green chilly paste. Fry it well.
  7. Add in onions and fry it well.
  8. In the same pressure cooker add in coriander powder and left over cumin seed powder.
  9. Put in the marinated mutton and fry it for 5 minutes on full flame.
  10. Add in the tomato and add water. Cover it with the lid and cook for 3 whistles.
  11. Then add in the spinach paste and boil it for 5 minutes.
  12. Put in cream and butter. Remove from the oven. Garnish with coriander leaves.
  13. Spinach mutton is ready. Serve hot with chapati, rice, bread, etc.
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