Mom learnt this dish from one of dad’s  friend’s who runs a small hotel. Mom had this unique quality of trying new dishes and learning from anyone, be it cookery shows, friends or relatives. Non-veg lovers who don’t enjoy eating greens will definitely relish Palak in this way. She would make it spicy and serve with rotis 🙂

Bhaji Gosht
Image Courtesy: Mujahid Khaleel

Ingredients

• Lamb (Mutton) – 500 gms
• Spinach (palak) finely chopped – 1 big bunch
• Onion – 1 large
• Tomato finely chopped – 1 medium sized
• Green chilles – 5-6
• Curd – 2 tbsp
• Ginger Garlic paste – 1 tsp
• Red chilli powder – 1 tsp
• Coriander powder – 1 tsp
• Turmeric powder -1 tsp
• Garam masala powder – 1 tsp
• Salt – as required

Method

• Wash the mutton thoroughly.
• Marinate with curd, ginger garlic paste and all the powders , salt for about 20 minutes.
• Meanwhile thinly slice the onions. Heat oil in a Kadai. Add the onions and fry till golden brown.
• Add chopped tomatoes and cook till soft.
• Add the green chillies and marinated mutton and fry till the raw smell goes and oil separates .
• Add the palak and fry for some more time.
• Lastly, add water and  Pressure cook on medium heat for about 15 – 20 mins.

Serve hot with rotis or rice 🙂