A nutrient dense non-vegetarian gravy, high in protein and iron packed side dish served with rotis or rice.
Pressure cook 1/4th cup mutton with 1/4th tsp salt, 1/4th tsp ginger garlic paste and 1/4th tsp haldi. Make puree of 1/2 cup chopped palak. Keep aside.
In a pan, add 1 tsp oil.
Add 2 cloves,1 green elaichi, 1 star anise, 1/4th stick cinnamon, 2 black pepper corns, 1/2 bay leaf, 1/4th tsp jeera and saute.
Add 2 tbsp chopped onion, 1/4th tsp salt, 1 tsp ginger garlic paste, 1/4th tsp haldi, 1/4th tsp red chilli powder, 1/8th tsp dry mango powder and mix.
Add prepared palak puree and saute.
Now add 1/4th tsp garam masala and 1 tsp chopped coriander leaves and a little water.
Cover and cook.
Add cooked mutton and mix well.
Serve hot with roti or rice.