A hearty and delicious mutton curry featuring mutton cooked with spinach and a blend of spices. This recipe includes marinated mutton pressure cooked to perfection and combined with a creamy spinach puree for rich flavor.
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.
