Palak lamb - lamb or mutton curry with spinach

Lamb Palak simply means cooked spinach with mutton or lamb. Rather, the opposite is true, mutton cooked with spinach. The curry is green and very spicy. It tastes very good with hot tandoori roti or rice.

Ingredients

Pressure Cooker

* 1 / 2 kg lean lamb (cut into 1 inch cubes)
* 2 large bunches of fresh green spinach
* 1 cup water
* 2 tablespoons olive oil
* 1 teaspoon cumin
* 1 onion, mashed
* 2 tablespoons ginger garlic paste
* 3 green chilies
* 1Tbsp coriander powder
* 1 teaspoon chili powder
* 1 / 2 cup thick yogurt
* 1 / 2 cup water
* 1 / 2 teaspoon garam masala
* 1 tablespoon lime Jice
* Salt to taste

Method

Wash spinach. Boil 1 cup water in a pot and immerse the spinach leaves in water for 30 seconds. Refresh under cold water and puree. Keep aside.

Oil in a pressure cooker and add the cumin. When they crackle, add the onion paste and fry over medium heat untillight brown. Stir constantly, stick with it.

Add the ginger and garlic paste and fry for a minute. Now add the mutton pieces and fry for about 5 minutes, until the pieces to obtain a layer of brown. Add the coriander and chili powder, green chilli, salt and yogurt. Saute another 2-3 minutes then add 1 / 2 cup water.

pressure-cook until the mutton is almost tender. Now add the pureed spinach and add another 10 minutes without the lid of the pressure cooker.

The consistency should benot too watery. Finally add the garam masala powder and lime juice. Hot Serve with rice or tandoori roti.

Palak lamb - lamb or mutton curry with spinach

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