Mutton Palak

Method

1. Cut mutton into cubes.
2. Marinate with Ferns’ ginger garlic paste, turmeric, salt, Ferns’ Green Masala Paste and curd.
3. Heat oil, add cinnamon(dalchini), cardamom(Elaichi), cloves(Lavang) and onion paste.
4. Fry the onion paste until golden, add the mutton and poppy seed (Khuskus)paste and fry until oil separates from the masala.
5. Add 2 cups of water and bring to a boil.
6. Simmer until meat is tender.
7. Add coconut paste & spinach purée.
8. Serve hot with fried rice and a bread of your choice.