Halwai July 21, 2021


• 500 g- Mutton
• 5 or 6 bunches – spinach, chopped fine
• 2 tsp – ginger-garlic paste
• 2 – medium Tomatoes
• 1 tsp – coriander powder
• 1 tsp – Red Chilli powder
• 2 – onions, chopped fine
• 1 tsp – ginger, grated
• Few black pepper Corns
• 4 tbsp – oil
• Salt – to taste
• 1 tbsp – coriander, chopped fine


  1. Add 2-3 tsp of oil in a pressure pan and heat.
  2. Add grated ginger, black pepper corns, a small part of chopped onions to the oil. Fry the onions for a few seconds.
  3. Wash meat cleanly and add to the pan. Stir for a minute.
  4. Add a little salt and enough water.
  5. Close the pressure pan and allow the meat to cook till soft.
  6. Once meat is cooked, strain out the water and keep aside as stock.
  7. In another pan, heat the remaining oil.
  8. Add the remaining chopped onions and fry till light brown.
  9. Add salt, coriander powder, chilli powder, ginger-garlic paste and chopped coriander.
  10. Fry this mix thoroughly till oil leaves the sides of the pan.
  11. Add tomatoes and spinach and a little of the meat-stock.
  12. Cook till tomatoes and spinach are done and the water has dried up. If necessary, add more of the stock to get a gravy.
  13. Add the cooked meat to this mixture and stir fry till oil leaves the sides of the pan.
  14. Simmer for a while and garnish with chopped coriander.
  15. Serve hot with plain rice.

Recipe courtesy of Nuzhath Shereen