Indian Cuisine
Saag Meat
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Non-Veg Curries
Dal and Soups
Biryani and Pullao
Dry dishes and Kababs
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250 gms Mutton,cleaned and washed

1 1/2 Onion, finely chopped

1/2 Onion,diced

2 tsp ginger-garlic paste

2 medium Tomatoes

1 tsp coriander Powder

1 tsp red chilli powder

1/4 turmeric powder

1 tsp ginger grated

Few black pepper corns

5 or 6 bunches Spinach chopped fine

3-4 tablespoons cooking oil


1 tbsp fresh cream

1 tbsp. coriander chopped fine

lemon wedges


Add 2-3 tsps of oil in a pressure pan and heat.

Add the grated ginger, black pepper corns,diced onions to it and fry for few seconds.

Add meat to the pan, Stir, and add little salt and enough water.

Pressure cook till soft.When meat is cooked, strain out the stock and keep aside.

Heat the remaining oil, in another Pan.

Add the chopped onions and fry till light brown.

Add, corainder powder, chilli powder, ginger garlic paste,salt, and turmeric powder.

Fry this mix thoroughly till oil leaves the sides of the pan.

Add tomatoes, spinach and meat-stock. Cook till done.

Add the cooked meat to this mixture and stir fry till oil leaves the sides of the pan.

Simmer for a while and garnish with fresh cream chopped coriander and lemon wedges.

Serve hot with plain rice or roti.

                                   Vandana Dubey's Recipe Site.