Ingerdients:
1: mutton 1 kg
2: Spinach (palak) 1 kg or (one can of 400ml)
3: mooli 1/2 kg (grated and squeeze the water out)
4: tomatoes 3 medium (grind)
5: onion 1 large (grind)
6: bullet green chilli 2 (sliced)
7: National ginger & garlic paste 2 tbsp
8: fresh ginger 1 inch (Julian)
9: dry fenugreek leaves 2 tbsp
10: National coriander powder 2 tsp
11: National cumin powder 2 tsp
12: National turmeric 1/2 tsp
13: National salt 1 tsp
14: National red chilli powder 1 & 1/2 tsp
15: National garam masala powder 1/2 tsp
16: black cardamom 2
17: green cardamom 3
18: National cumin seeds 1 tsp
19: cloves 4
20: cinnamon stick 1
21: black pepper corn 10
22: oil 1/2 cup
Recipe:
1:heat oil add National cumin seeds, cloves, National black pepper corn, cinnamon stick, green cardamom, black cardamom and fry for few seconds.
2: add National ginger & garlic paste, onion and fry till gets golden on high flame.
3: then add meat and fry on high flame till changes colour.
4: now add tomatoes, National salt, National red chilli powder, National turmeric, National coriander powder, National cumin powder mix well and cook on high flame for 5 minutes.
5: add Spinach (palak), Daikon (mooli), water 2 glass mix and wait for a boil on high flame, thank cover and cook on low to medium flame till the meat is tender and oil comes on surface.
6: now add dry fenugreek leaves, ginger, garam masala powder, green chilli mix and simmer on low flame for 8 minutes.
7: garnish it with remaining ginger, green chilli.
8: serve hot with Roti or Naan.
