Method of Preparation
1_ Clean, wash and cut lamb/mutton into 1 ˝ " sized pieces.
2_ Clean, remove stems and thoroughly wash spinach leaves. Boil spinach in salted boiling water for one minute. Drain wel and coarsely grind it along with green chillies. Chop garlic cloves and keep aside. Peel ginger and cut into julienne (thin strips) and reserve for granishing.
3_ Heat oil in a thick-bottomed pan. Add bay leaves, whole garam masala and cumin seeds. When cumin seeds begin to change colour, add sliced onions. Cook till onions are translucent. Add chopped garlic, mix well.
4_ Add ginger and garlic paste, red chilli powder and then add meat pieces. Cook on a high flame, stirring constantly. Add three cups of water and cook covered until meat is almost done.
5_ Add salt and spinach and cook till meat is fully blended with spinach and is tender. Serve hot, granished with ginger julianne.
Chef´s Tip: Whole garam masala for this recipe consist of 6 green cardamon, 4 cloves, 2 black cardamon and one 1¨ stick on cinnamon. |
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