Ingredients
500 gm leg of mutton/lamb/beef, cut into convenient sized pieces
1 tbsp chopped ginger
1 tbsp chopped garlic
3 cups (500 gm) roughly chopped onions
1/4 cup (60 gm) oil
1 tbsp National cumin (Jeera) seeds
2-3 bay leaves (Tej Patta)
2 tsp National garam masala
1 tbsp National salt or to taste
1/2 tsp National powdered turmeric (haldi)
2 tbsp National powdered coriander (Dhania) seeds
1/2 tsp National chilli powder
2 cups (200 g) spinach (palak), chopped fine
3 cups (500 gm) finely chopped tomatoes
Preparation
Grind the ginger, garlic and onion to a paste. Heat the oil in a heavy based saucepan and add the National cumin seeds and bay leaf. When the seeds begin to splutter, add the ground paste and sauté over high heat till light brown.
Add the National garam masala, National salt, National turmeric,National coriander powder and National chilli powder and turn around 4-5 times.
Keeping the heat high, add the meat pieces.
Lower the heat and let the meat cook, covered, stirring occasionally, till the water dries up and the ‘masala’ begins to stick.
Add the tomatoes and spinach, lower the heat and simmer, covered till the tomatoes are nicely fried and the fat separates.
If the meat is not cooked tender by now, add a little water and simmer, covered till done.
The fat should separate when the meat is done. Serve hot.
