Hyderabadi Palak Gosht ka salan

Ingredients:

1/2 kg Bone/boneless Lamb/Beef

1 kg Spinach (Palak)

1/2 Kg Dill Leaves ( Suva )

2 Onions (finely chopped)

1 tbsp Ginger paste & Garlic paste

1 tbsp Red chilli powder

1/4 tbsp Turmeric powder

Salt to taste

5 tbsp Oil

2-3 Green chilli

Coriander leaves (finely chopped)

Method

Clean and wash the mutton pieces, add oil, ginger and garlic paste, onion, red chilli powder, turmeric powder & mix well,pressure cook the mixture for 3/4 whistles without adding too much of water,until the meat is tender.

After the mutton mixture is tender,Then in a large cooking bowl add it at a medium heat.

Add chopped spinach and dill leaves, green chilli and mix well,

Add salt to taste,Do not cook on a high heat,simmer heat and add the coriander leaves cover the pan leave for 20-30 minutes,let it until all the liquid evaporates,until the spinach is soft and tender.

Then stir for 5 minutes.

Then leave it for low heat till the thin layer of oil appears on the bottom surface

Then stir for 5 minutes.

Remove from the heat.

Serve hot with Khatti-dal,Parathas.