Cooking Time: 50-60 minutes
Servings: 4
Preparation Time: 15-20 mintues
Category: Non Veg
Ingredients
| • | Spinach,blanched , drained | 250 grams |
| • | Sarson ka saag,blanched , drained | 500 grams |
| • | Green chillies | 3 |
| • | Olive oil | 1 1/2 tablespoons |
| • | Bay leaves | 2 |
| • | Green cardamoms | 2 |
| • | Black cardamoms | 2 |
| • | Cloves | 2 |
| • | Cinnamon | 1 inch stick |
| • | Cumin seeds | 1 teaspoon |
| • | Onions,thinly sliced | 3 medium |
| • | Garlic cloves,chopped | 3 |
| • | Ginger,minced | 1 tablespoon |
| • | Garlic,minced | 1 tablespoon |
| • | Red chilli powder | 1 teaspoon |
| • | Lamb,cut into cubes | 450 grams |
| • | Salt | 1 teaspoon |
| • | Ginger,cut into strips | 1 inch piece |
Method
Grind the spinach and mustard greens with the green chillies to make a coarse paste.
Heat the oil in a thick-bottomed pan. Add the bay leaves, cardamom pods, cloves, cinnamon and cumin seeds. When the cumin seeds begin to change colour, stir in the onions. Cook until the onions are translucent, then add the chopped garlic and mix well.
Stir in the minced ginger and garlic, chilli powder and cubed meat. Cook on a high heat, stirring continuously, for 5 minutes. Add 300ml water and cook over a low heat, covered, until the lamb is almost done – roughly 40–45 minutes.
Add the spinach-mustard greens paste and salt and cook until the lamb is fully blended and tender. Garnish with the ginger strips.
Grind the spinach and mustard greens with the green chillies to make a coarse paste.
Heat the oil in a thick-bottomed pan. Add the bay leaves, cardamom pods, cloves, cinnamon and cumin seeds. When the cumin seeds begin to change colour, stir in the onions. Cook until the onions are translucent, then add the chopped garlic and mix well.
Stir in the minced ginger and garlic, chilli powder and cubed meat. Cook on a high heat, stirring continuously, for 5 minutes. Add 300ml water and cook over a low heat, covered, until the lamb is almost done – roughly 40–45 minutes.
Add the spinach-mustard greens paste and salt and cook until the lamb is fully blended and tender. Garnish with the ginger strips.
