Video: Forget takeout! This mutton and spinach recipe saves the weeknight

Preparation time: 15 minutes

Cooking time: 30 minutes

Servings: 4



750 gms mutton

300 gms spinach (palak)

2 onions

2 bay leaves

2-inch piece of cinnamon

3 cloves

2 black cardamoms

2 cardamoms

3 green chillies (pounded)

1 tbsp ginger-garlic paste

2 tsp red chilli powder

1 tsp coriander powder

½ tsp turmeric powder

1 tbsp yoghurt

1 tsp garam masala

2 tbsp refined oil

1 tbsp clarified butter

½ cup tomato puree (store-bought)

1 tsp dry fenugreek leaves (crushed)

Salt to taste

1 tbsp coriander leaves

1 tbsp mint leaves

1 ½ tsp black pepper (pounded)

½ tsp cumin powder



Step 1:

Heat refined oil and clarified butter in a pressure cooker over a medium flame. Add cinnamon, cloves, black cardamom, cardamom and bay leaves. Sauté for a few seconds.


Step 2:

Add sliced onions and sauté over a medium flame until golden brown. Add a pinch of salt to expedite the sautéing process.


Step 3:

Add ginger-garlic paste and sauté until the raw smell dissipates. Add the pounded green chillies and stir for a few seconds.


Step 4:

Add the red chilli powder, coriander powder, and turmeric powder. Sauté over a low flame until the raw smell dissipates.


Step 5:

Add tomato puree and mix well. Sauté over a low flame until the oil separates.


Step 6:

Add the mutton pieces and combine well. Stir and cook the meat in the masala for at least five minutes. Add salt, garam masala, and cumin powder. Mix well.


Step 7:

Add one tablespoon of yoghurt and combine well. Add 1/2 cup of water, cover and cook until the meat is cooked up to 80 per cent.


Step 8:

In the meantime, boil water in a pan and add spinach. Boil it for about 1 to 2 minutes over a medium flame. After that, shift the spinach to cold water using a strainer. It helps maintain the green colour of the spinach. Again, strain the spinach using a filter. Keep it aside.


Step 9:

Grind the boiled spinach, coriander, and mint leaves in a blender to a fine paste.


Step 10:

Add the paste to the cooked mutton and combine well. Stir and bring to a boil.


Step 11:

Add the pepper powder and dry fenugreek leaves. Mix well. Cover and cook until the mutton is done. Mutton in spinach sauce is now ready to be served.

Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.

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