Mutton Palak is a delightful Indian curry where tender pieces of mutton are cooked with spinach (palak) and aromatic spices to create a flavorful and nutritious dish. The combination of succulent mutton and vibrant spinach makes this dish a favorite among meat lovers. Follow this simple recipe to prepare Mutton Palak and enjoy it with rice or bread for a satisfying meal.
Ingredients:
- Mutton (goat meat), cut into cubes
- Ferns’ Ginger Garlic paste
- Turmeric powder
- Salt, to taste
- Ferns’ Green Masala Paste
- Curd (yogurt)
- Oil
- Cinnamon (dalchini)
- Cardamom (elaichi)
- Cloves (lavang)
- Onion, finely chopped or paste
- Poppy seeds paste (khuskus paste)
- Water
- Coconut paste
- Spinach puree
Method:
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Marinate the Mutton:
- In a bowl, combine the mutton cubes with Ferns’ Ginger Garlic Paste, turmeric powder, salt, Ferns' Green Masala Paste, and curd (yogurt). Mix well to coat the mutton evenly with the marinade. Allow it to marinate for at least 30 minutes to enhance the flavors.
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Prepare the Spices:
- Heat oil in a large pan or pressure cooker over medium heat.
- Add cinnamon (dalchini), cardamom (elaichi), and cloves (lavang) to the hot oil. Sauté for a few seconds until aromatic.
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Cook the Mutton:
- Add finely chopped onion or onion paste to the pan. Cook until the onions turn golden brown and translucent.
- Add the marinated mutton to the pan and cook until it is browned on all sides. Stir occasionally to ensure even cooking.
- Once the mutton is browned, add the poppy seeds paste (khuskus paste) and fry until the oil separates from the masala.
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Simmer with Water:
- Pour in 2 cups of water into the pan and bring it to a boil.
- Reduce the heat to low, cover the pan, and simmer until the mutton is tender and cooked through. This may take about 45 minutes to 1 hour, depending on the tenderness of the meat.
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Add Spinach and Coconut Paste:
- Once the mutton is tender, stir in the coconut paste and spinach puree. Mix well to combine all the ingredients.
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Final Touches and Serving:
- Allow the Mutton Palak to simmer for a few more minutes, allowing the flavors to meld together.
- Once the curry reaches the desired consistency, remove it from heat.
- Serve the Mutton Palak hot with steamed rice, pulao, or any bread of your choice.
Note:
- Adjust the quantity of spices and seasonings according to your taste preferences.
- For a richer flavor, you can also add a splash of cream or coconut milk to the curry.
- Garnish with fresh coriander leaves before serving for added freshness and aroma.