Ingredients:
• 1 kg – Mutton
• 200 g – Lotus stem
• 3 tsp – ginger-garlic paste
• 1 cup – Tomato paste
• 2 cups – Spinach puree
• 1/2 cup – coriander paste
• 1 cup – Onion paste – browned
• 2 tbsp. – Mint paste
• 1 tsp – Turmeric powder
• 1 tsp – anardana (pomegranate) powder
• 3 tsp – roasted cumin powder
• 1 tsp – Red Chilli powder
• 5-6 tbsp. – oil
• salt to taste
Method:
- Scrape lotus stem gently and cut into one-inch thick diagonal pieces.
- Put half the quantity of the stem into a pressure cooker.
- Add the mutton pieces and salt to taste.
- Cook over medium heat till all the water from the mutton is dry.
- Now, mix in the ginger-garlic paste, spinach puree, fried onion paste and cook over medium heat for at least 5-6 mins. Stirring from time to time.
- Lower heat and stir in the coriander, mint, tomato pastes and the spices. Cook over low heat, stirring continuously.
- Add oil from time to time and cook for 4-5 mins or more as required.
- Now, add the lotus stem and mutton, stir gently.
- Add 3 cups of water and pressure cook till mutton and lotus stem pieces are tender.
- Serve with roti.