Friday, 2 March 2012

Green mutton

This recipe is to bring some variation in the regular mutton dishes we prepare.It is best to eat for lunch as mutton and spinach combined need some time to digest.Try on weekends, as those are the days when we want to eat and cook some special dishes, but do not want to spend too much time in the kitchen.


1.Mutton pieces - 500gms
2.Spinach paste - 250gms(blanched in boiling water and grind to a paste)
3.Onion - 2nos(medium)
4.Garlic - 6 cloves
5.Ginger  - 1inch
6.Tomato - 2nos(medium)
7.Garam masala powder - 1tsp
8.Turmeric powder - 1tsp
9.Coriander powder - 1/2tsp
10.Cumin powder - 1tsp
11.Refined/mustard oil - 3tsp
12.Grren chillies - 3nos(splitted)
13.Salt to taste.
14.Fresh cream for garnishing


Make a paste of onion,tomato,ginger,garlic in a blender.Marinate the mutton with this paste for 30mins approx.
Heat oil in a kadhai/wok add green chillies and fry till they splutter and change in colour.Now mix in the marinated mutton along with the paste.Cover and keep cooking for 10mins in low flame stirring occasionally.Now add in turmeric powder,coriander powder,cumin powder and stir.Continue cooking for another 5mins.Then add salt and cook till mutton is soft and cooked completely.Add water in between  if it becomes too dry.Lastly add spinach paste and garam masala powder.and cook for another 1min uncovered.Garnish with fresh cream and serve hot with steamed rice.

Note - Cook spinach uncovered to retain its bright green colour.The entire process will need a minimum of 45mins.You can pressure cook in a pressure cooker also for faster cooking and very tender mutton.After pressure cooking add spinach paste and garam masala.

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