Sunday, 4 October 2009

Mutton palak

Preparation time: 30 mins | Cooking time: 60 mins

The color green wasn't appealing to me when it came to dishes though I liked leafy vegetables. My husband on the contrary was very fond of them. It was he who introduced me to palak recipes. He used to order palak dishes whenever we were in restaurants. With time I also started to like it.

Ginger/Garlic paste-1tbsp
Green chillies-2
Coriander powder-2tsp
Chilli powder-1tsp
Garam masala powder-1/2tsp
Turmeric powder-1/4tsp
Cinnamon stick-1(1 inch)
Bay leaves-2
Salt to taste

Clean the mutton and cut into medium size pieces.
Cook the cleaned and washed spinach with green chillies and a little salt without adding water. Cool it and grind it to a smooth paste and keep it aside.

Heat some oil in a vessel, add the whole garam masalas and when they start to splutter add the finely chopped onions and saute until it changes to light brown. Add the ginger-garlic paste and saute for some time. Now add the mutton and mix well and cook until it is slightly brown in color. To this add the turmeric, coriander and chilli powder and saute until it loses its raw smell. Add the tomatoes & salt and sufficient water for the mutton to cook. Once the mutton is almost done, mix in the spinach (palak) puree, garam masala and cook for about 5-10 minutes.

Note: You may add 2-3 tbsp of fresh cream at the final stage. Over here I haven't done it in order to retain the colour. In stead I've garnished it with butter.


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