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.
Heat ghee in a saucepan, add a tsp of sugar.
When sugar rises, add the mutton pieces and keep stirring.
When the mutton starts sticking to the bottom of the saucepan, add milk and fry again.
Add salt, chili powder and ground coriander and fry till the mutton is well browned.
Add the spinach paste and fry with the mutton.
Add turmeric and after 5 minutes, add a cup of water and let simmer till the mutton is done.
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
flavour of spices can permeate thoroughly.
Serve hot with chappatis.
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