Palak Gosht

1: Dry roast the spices and blend them into a fine powder.

2: Add the spices to the mutton with the ginger-garlic paste, powdered spices, and salt.

3: Marinate the mutton for 30 mins.

4: Pressure cook the mutton for 5 whistles with ¾ cup of water. Allow the steam to escape naturally.

5: Blanch spinach in boiling water for 2 mins.

6: Shock it in ice water and squeeze out the excess water, then blend to a fine puree.

7: Whisk together the curd and besan until smooth and set aside.

8: Heat ghee in a kadhai and add the onions, sauté until golden brown.

9: Add the green chillies.

10: Add the mutton and bring to a boil, then simmer the gravy and add the curd, stirring constantly.

11: Cover and simmer for 10 mins.

12: Add the palak puree into the mutton. Simmer covered for 10-12 mins.

13: Adjust the consistency with water.

14: Finish with lemon juice, ghee, kasuri methi, garam masala, and the ginger julienne.