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:

1. Scrape lotus stem gently and cut into one-inch thick diagonal pieces.
2. Put half the quantity of the stem into a pressure cooker.
3. Add the mutton pieces and salt to taste.
4. Cook over medium heat till all the water from the mutton is dry.
5. 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.
6. Lower heat and stir in the coriander, mint, tomato pastes and the spices. Cook over low heat, stirring continuously.
7. Add oil from time to time and cook for 4-5 mins or more as required.
8. Now, add the lotus stem and mutton, stir gently.
9. Add 3 cups of water and pressure cook till mutton and lotus stem pieces are tender.
10. Serve with roti.