Mutton in Spinach Paste Recipe

• 750 gm Leg or shoulder of mutton
• 3 tbsp Ghee
• 3 Cloves crushed garlic
• Fresh grated ginger
• 1/2 Green chili, finely chopped, ground
• 2 tsp Mustard seeds, ground
• 1 tsp Turmeric powder
• 1 tbsp Coriander, ground
• 750 gm Fresh or frozen spinach
• A pinch of freshly grated nutmeg
• 1 tsp Sugar
• 1/4 Cup of plain yogurt
• 4 Black cardamoms, crushed
• Salt to taste
• 1/2 Cup of thick cream
• 1-1/2 Cups of water

• Heat the ghee and saute the garlic.
• Add ginger, coriander, cardamom, chilli and mustard seeds on moderate fire for about two minutes.
• Add meat and sprinkle on turmeric, stir thoroughly and cook for about five minutes.
• Pour some water and cook for about 20 minutes.
• Add more water and salt.
• Cook till the meat is tender and liquid absorbed.
• Chop spinach finely and place into a separate saucepan with nutmeg, sugar, and yogurt.
• Cook and now add to liquidizer, blend into a puree.
• Combine it with the meat and heat it up, stirring to mix the two sauces well.
• Now add thick cream to it and reheat.