Serving - 4

More than 40 mins


  • 750 grams mutton, cut into 2 inch pieces on the bone, boiled with salt, turmeric powder and whole spices
  • 2½ tbsps ghee
  • 1 tsp cumin seeds
  • 3-4 green chillies
  • 2 large onions, finely chopped
  • 1½ tbsps ginger-garlic paste
  • 2 medium tomatoes, finely chopped
  • 2 tsps coriander powder
  • 1½ tsps cumin powder
  • ½ tbsp green chilli paste
  • 1 cup spinach puree
  • ½ cup Rainbow Evaporated Milk
  • Salt to taste
  • ¾ tsp garam masala powder
  • Thin strips of ginger for garnishing


  • Heat ghee in a non-stick pan, add cumin seeds and let them change colour. Add green chillies and onions and sauté till the onions turn translucent.
  • Add ginger-garlic paste and mix well. Add tomatoes and sauté on high heat for 1-2 minutes.
  • Add coriander powder and cumin powder, mix and sauté for a few seconds. Add green chilli paste, mix and sauté for 1-2 minutes.
  • Add the cooked mutton and discard the whole spices if you wish. Mix well.
  • Add spinach puree and Rainbow Evaporated Milk and mix well. Add salt, mix well and cook for 1-2 minutes.
  • Add garam masala powder, mix and cook for a few seconds. Take the pan off the heat.
  • Transfer into a serving bowl, garnish with ginger strips and serve hot.

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