पालक मटन | Palak Mutton | Mutton combines together with nutrient rich spinach |

Описание: Palak Mutton:
Palak Mutton is a hearty and healthy dish. This recipe brings together juicy tender Mutton and nutrient rich Palak (spinach) in a deliciously spiced gravy.

Ingredients:
1. Mutton. 500 gms
2. Palak (spinach). 300-350 gms
3. Fresh coriander leaves 30 gms
4. Green chillies. 2+3
5. Garlic. 50 gms
6. Ginger. 1” piece
7. Onions. 2 medium
8. Cumin seeds whole. 1 Tspoon
9. Mustard oil. 70 gms
10. Ginger garlic paste. 2 Tspoon
11. Turmeric powder. Quarter Tspoon
12. Red chilli powder. 1 Tspoon
13. Kashmiri red chilli powder 1 Tspoon
14. Coriander (Dhanya)powder 2 Tspoon
15. Cumin powder (jeera). 1 Tspoon
16. Kasuri Methi. 1 tablespoon
17. Garam masala Powder. Half Tspoon
18. Ghee (clarified butter). 2 tablespoon
19. Dry red chillies whole. 2
20. Cinnamon. (Dalchini). 1”
21. Cloves (laung). 7-8
22. Black pepper corns (Kali mirch) 12-15
23. Black cardamom (badi Elaichi) 1
24. Star anise (chakra phool). 1
25. Mace.(javitri). 1 flower
26. Bay leaves (tej patta). 2

Method:
1. Clean and wash 500 gms mutton.
2. Chop 2 medium onions.
3. Heat 70 Gms mustard oil ( sarson ka tel) in a thick bottom Handi. When hot add 1 Tspoon cumin seeds (jeera).
4. Add whole spices potli (infuser) or add whole spices directly.
5. When splutter add chopped onion.
6. Sauté till light golden brown.
7. Add 3 chopped green chillies and 2 Tspoon ginger garlic paste.
8. Sauté for 1 minute or till raw smell vanish. (If needs add a little water)
9. Add mutton pieces and sauté for 15 minutes on medium flame.
10. Cover and cook for 5 minutes on low flame.
11. Open the lid after 5 minutes.
12. Add salt to taste (3 Tspoon).
13. Add quarter Tspoon turmeric powder , 1 Tspoon red chilli powder, 1 Tspoon Kashmiri red chilli powder, 2 Tspoon Dhanya powder (coriander powder), 1 Tspoon cumin powder and 1 tablespoon Kasuri Methi (dry fenugreek leaves).
14. Mix well and add 1 cup hot water.
15. Mix and cover the lid pour water on lid and cook for 60 minutes on low flame.
16. In between check the mutton once or twice.
17. If it sticks to bottom, add hot water from lid.
18. After 60 minutes altogether open the lid.
19. Mutton is almost done.
20. Simultaneously in a pot boil sufficient water and add Palak (spinach) to boiling water. Boil for 2-3 minutes.
21. Transfer to ice cubes filled water in Tapeli. This will retain brilliant green colour.
22. In a mixie jar transfer Palak and add almost 30 gms fresh coriander leaves (hara Dhanya) and 2 green chillies.
23. Make coarse (Dardara) paste.
24. Now Add this Palak paste to mutton and mix well.
25. Add half Tspoon Garam masala powder and ginger juliennes.
26. Cover the lid and simmer for 10 minutes on low flame.
27. Turn off the gas and transfer to serving bowl and give Tadka.
28. In a metal bowl heat 2 tablespoon ghee. When melted add chopped garlic.
29. When garlic is golden, add 2 dry red chillies.
30. After 1 minute give Tadka.
31. Savour the taste with tandoori roti, paratha or kulcha.


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