Palak Gosht (Spinach Meat curry)

Ingredients:
Lamb Meat with bone – 500 gms
Onion – 1 (big) finely sliced
Red chilli powder – 1 tsp
Green chillies – 5 slit into 2
Salt – 1 ½ tsp
Turmeric powder – 1/4 tsp
Ginger/garlic paste – 1 tbsp
Tomato – 1, chopped
Fresh Spinach/Palak – 300 gms (or) 5-6 big bunch
Dill leaves/Soya bhaji – 1/2 cup, finely chopped
Dried corainder powder- 1 tsp
Corainde rleves fresh - half bunch small finely chooped

TIP:Remember in cooking these kind of receipes always you need to make handi first which is mostly common in all receipes involving meat and vegitables.

Procedure:

If using fresh spinach: Wash the spinach carefully. Cut and discard the thick stems. Hold the leaves together in a bunch and cut into thin strips. cut the strips thinly

In a pressure cooker, add meat, oil, sliced onion, red chilli powder, salt, turmeric powder, green chillies, ginger garlic paste mix well let it cook for 2-3 min till the color of meat changes , now Pour in about 1 ½ cup fresh cool water and pressure cook until the meat is tender and onion shud disappeared and become sauce then add chopped tomato and coriander seed powder cook at medium hight heat while stirring frequently until the mixture dries up and starts leaving oil. Add the spinach and dill leaves ( soya bhaji ) pressure cook for 3-4 minutes. Open the lid and cook for 10 minutes at medium high heat. You can cook until the curry is dry, or leave a little gravy if you like
Garnish with fresh corainder