- Boneless mutton cut into 1 inch pieces 500 grams
- Spinach blanched and pureed 1 cup
- Ghee 1½ tablespoons
- Oil 1 teaspoon
- Cumin seeds 1 teaspoon
- Green cardamoms 3-4
- Black peppercorns 7-8
- Cinnamon 1 inch
- Cloves 4-5
- Onion paste ¼ cup
- Ginger-garlic paste 2 teaspoons
- Green chilli paste 1½ teaspoons
- Fresh tomato puree ½ cup
- Yogurt 4 tablespoons
- Salt to taste
- Garam masala powder 1 teaspoon
- Ginger juliennes for garnishing
Heat ghee and oil in a pressure cooker. Add cumin seeds, cardamoms, peppercorns, cinnamon and cloves and sauté for a minute.
Add onion paste and sauté well. Add ginger-garlic paste, mix well and sauté for a minute. Add green chilli paste, mix well and sauté well.
Add mutton, mix and sauté on high heat for 3-4 minutes. Add tomato puree, mix and cook for 3-4 minutes.
Add yogurt, mix well and cook for 2-3 minutes. Add salt and 3 cups water, stir to mix and bring to a boil. Cover and pressure cook for 6-7 whistles.
Add pureed spinach, mix well and cook for 3-4 minutes.
Adjust salt and mix well. Add garam masala powder and mix. Switch off heat.
Serve hot garnished with ginger juliennes.
Gurjyote Singh Sethi, owner of GJ’s Authentic Indian Kitchen in Surrey, BC. Gurjyote has over 15 years’ experience in the hospitality Industry. He has been associated with leading hotels like the Hyatt Regency New Delhi, Marriott Welcome Hotel, Fusion (Multi cuisine food Joint) Self Owned, Crowne Plaza Gurgaon by (IHG), and Aman Resorts New Delhi, The Claridges Surajkund and Vivanta by Taj at Surajkund. Email: firstname.lastname@example.org