Spinach and Lamb curry

• Lamb/Mutton- 500g
• Spinach - 300g
• Onion - 1 medium
• Tomato - 2 medium
• Ginger-garlic paste - 3 tsp
• Green Chilli - 1 (optional)
• Cinnamon - 1 inch long strip
• Chopped coriander leaves - 1 tblsp
• Oil - 3 tblsp and 2 tsp for the end (optional)
• Tomato puree - 1 tsp (optional)
• Salt - to taste
• Water - as required

Spice powders:

• Turmeric powder - 1/2 tsp
• Chilli powder - 1 tsp for medium spicy or 2 tsp for extra spicy
• Pepper powder - 1/2 tsp
• Cumin (Jeera) powder - 1/2 tsp (optional)

1. Wash the spinach leaves quite a few times to get rid of the grit and chop them. Chop the onion, tomatoes, chilli and coriander leaves.
2. Heat oil in a pressure cooker pan.
3. Add cinnamon and onion into the pan. Fry them for about 4-5 minutes.
4. Add ginger-garlic paste and fry for a minute.
5. Add tomatoes, chilli, turmeric powder, chilli powder and cumin powder; Stir for about 3-4 minutes.
6. Add Lamb/Mutton pieces, stir and cook for about 3-4 minutes.
7. ** Cover and pressure cook on a medium heat. After the first whistle, reduce the heat to low and pressure cook for about 15 minutes. Open the lid when the pressure is gone.
8. Add the spinach leaves and tomato puree and stir.
9. Boil the curry on a medium heat for few more minutes until the sauce is thickened. Add about 1-2 tsp of oil if the curry starts sticking to the bottom of the pan.
10. Garnish with coriander leaves.

1. Cook Lamb/mutton in a large pan with all the masala and plenty of water on a medium heat for about 1 hour 15 minutes or until the meat is tender enough.

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