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Recipes >> Mutton Recipes > Palak Meat (Meat with spinach)

Palak Meat (Meat with spinach)

Palak Meat (Meat with spinach)
Prep Time
15 Mins
Cook Time

35 Mins
Serves

4
Wash spinach leaves carefully and chop into small pieces. Boil spinach and green chilies till absolutely tender. Drain, let cool and then grind to a thin paste.
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Source:  KhanaPakana.com
3 Ratings
2 out of 5 stars
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Ingredients

  • Meat 1 lb
  • Spinach 8 oz
  • Ground coriander seeds 2 tsp
  • Green chillies 4
  • Milk 1/4 pint
  • Turmeric powder 1 tsp
  • Garam masala 2 tsp
  • Sugar 1 tsp
  • Ghee 3 tbsp
  • Chilli powder and salt to taste

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Cooking Directions

  1. Wash spinach leaves carefully and chop into small pieces.

  2. Boil spinach and green chilies till absolutely tender.

  3. Drain, let cool and then grind to a thin paste.

  4. Heat ghee in a saucepan, add a tsp of sugar.

  5. When sugar rises, add the mutton pieces and keep stirring.

  6. When the mutton starts sticking to the bottom of the saucepan, add milk and fry again.

  7. Add salt, chili powder and ground coriander and fry till the mutton is well browned.

  8. Add the spinach paste and fry with the mutton.

  9. Add turmeric and after 5 minutes, add a cup of water and let simmer till the mutton is done.

  10. When all the water has evaporated and the ghee rises to the top, add the garam masala and cook, covered, on a very low heat so that the

  11. flavour of spices can permeate thoroughly.

  12. Serve hot with chappatis.

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