Ingredients:

• 500 g – Mutton, boneless
• 250 g – Rice
• 250 g – Yellow moong daal
• 500 g – Spinach, chopped
• 3 – green chillies, chopped
• 3/4 cup – Oil
• 2 numbers – Onion
• 1 tbsp – Red Chilli
• 1 tsp – Coriander powder
• 1 tsp – Turmeric powder
• 5 – Tomatoes
• 1 tsp – Garam Masala powder
• 1 tsp – Ginger paste
• 1 tsp – Garlic paste
• Stock as required
• salt to taste
• For Garnishing: 1 – Onion
• 3 tbsp – Oil –
• Few – Mint leaves, chopped
• 2 – green chillies, chopped
• 1 tsp – Coriander, roasted and grind
• 1 tsp – Cumins, roasted and grind

Method:

1. Heat oil. Fry the onions till they are golden brown and add mutton into it.
2. Fry all the spices, ginger garlic paste and tomatoes.
3. Fry till oil comes out, then add garam masala powder and then stir.
4. Add 1/2 cup water to the mutton and cover and cook till meat becomes tender and water dries up.
5. Mix chopped spinach, green chillies and stir and cover.
6. In a pan, boil stock, add soaked rice and dal.
7. Cook on low heat until becomes thick and add salt to taste.
8. Mash with spoon, mix thoroughly with mutton.
9. Use more stock for thickness.
10. Garnish with brown onion, green chillies, mint leaves and roasted Cumins, coriander powder.
11. Cover for 10 mins.
12. Serve with pickle, chat masala, green chillies and mint leaves.

Recipe courtesy of Natasha Anum