450gm boneless, lean meat of your choice
450gm spinach, clean and extract the juice
250gm fresh mint leaves, extract the juice
1 cup (250ml) plain yoghurt, beaten
4 medium onions, finely chopped
8 cloves garlic
1 piece fresh ginger
1 tsp cumin seeds,
1 tsp coriander seeds ground to a paste
10 green chillies, seeded and washed
2 level salt
1 large onion, sliced and rings separated
1. Clean and wash the spinach and mint thoroughly. Extract the juice separately.
2. Heat 4 tbsp oil, fry onions until brown. Add meat along with the ground paste. Stir and fry for few minutes.
3. Add salt. Stir in yoghurt. Cover and cook over low flame for 30 minutes. Stir time to time.
4. Pour in spinach and mint juices. Mix thoroughly. Cover the lid. Cook until meat is tender and the gravy dries up. Serve hot garnished with onion rings.
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