Palak Meat Recipe

Ingredients:

• 3 Cloves
• 3 Onions
• 1 Bayleaf
• 4 tbsp Ghee
• 1 tsp Cumin
• ½ cup Curd
• ½ kg Spinach
• Salt to taste
• 6 flakes Garlic
• 2" piece Ginger
• 2 Kashmiri Mirch
• ½ kg Mutton cubed
• 2 Black Cardamoms
• 1 tsp Coriander seeds
• 6 Black Pepper powder
• A pinch of Baking powder

Method:

1. Grind garlic, cumin, coriander seeds ginger, onins and kashmiri mirch to a paste.
2. Boil finely chopped spinach with baking powder in just enough water. Liquidize.
3. Heat 4 tbsps ghee and add ground masala paste and saute till browned well.
4. Now add meat, cardamoms, cloves, ground black pepper, and bayleaf. Fry till the meat is brown in colour.
5. Add spinach. Pressure cook till the meat is tender and the gravy is thick.
6. Lower the heat and cook till the spinach and the meat are well blended.
7. Add beaten curd and simmer till the gravy is aromatic.