INGREDIENTS
½ kg- Mutton (boneless)
200g- Palak (spinach) chopped
2- Onions chopped
2- Tomatoes chopped
1cup- Curd (Indian yoghurt)
½ tsp- Ginger paste
½ tsp- Garlic paste
1tsp- Black pepper powder
1tsp- Red chilli powder
1tbs- Coriander powder
2-3- Green chillis (made into paste)
Salt according to taste
METHOD
Whisk curd in a large bowl; add ginger, garlic paste, black pepper powder, salt, coriander powder, red chilli powder and mix well.
Marinate Mutton with this curd mixture. Cover and keep it for 2 hours.
Heat oil in a wok, fry onions, when onions are brown add green chilli paste followed by tomatoes and stir over medium heat until you see the oil on the top. Add palak, cover and cook for 6 to 8 minutes.
Add the marinated mutton to the palak, stirring constantly, then cover and simmer, stirring at regular intervals, until the meat is tender.
When the Mutton is cooked, uncover, increase to medium heat and stir for a couple of minutes.
Serve hot with tandoori roti.