Ingredients

• 1 kg - meat
• 2 big bunches - palak (or can used caned spinach)
• 1 big bunch - fresh methi leaves
• 1 large onion
• 2 tsp - ginger garlic paste
• 1 tsp - turmeric
• 1 tsp - red chilli powder
• salt according to taste
• 3 to 4 tbsp - oil

How to Make Mutton Palak and Methi

• In a heavy-bottom pan or pressure cooker heat oil.
• Add chopped onion and fry till it is golden brown.
• Add turmeric and ginger-garlic paste. Saute for a few minutes.
• Add methi leaves and fry till transparent. Then add the meat pieces.
• Add salt and red chilli powder and fry for at least 5 minutes.
• Add some water and allow to cook for up to 2 whistles or until slightly tender.
• Lastly add finely chopped spinach/palak.
• Allow to cook until all the water dissolves and both meat and spinach are tender.
• Serve hot with roti/rice/chapatti.