Ingredients 

• 1/4 kg mutton
• 5 or 6 bunches Spinach chopped fine
• 1-2 tsp ginger garlic paste
• 2 medium tomatoes
• 1 tsp coriander Powder
• 1 tsp red chilli powder
• 2 onions chopped fine
• 1 tsp ginger grated
• Few black pepper corns
• 3-4 tablespoons cooking oil
• Salt
• 1 tbsp. coriander chopped fine

• Add 2-3 tsps of oil in a pressure pan and heat. 
• Add the grated ginger, black pepper corns a small part of chopped onions to the oil fry the onions for a few seconds. 
• Wash meat cleanly and add to the pan. Stir for a minute. 
• Add a little salt and enough water. 
• Close the pressure pan and allow the meat to cook till soft. 
• Once meat is cooked, strain out the water and keep aside as stock. 
• In another Pan, Heat the remaining oil. 
• Add the remaining chopped onions and fry till light brown. 
• Add salt, corainder powder, chilli powder, ginger garlic paste, and chopped coriander. 
• Fry this mix thoroughly till oil leaves the sides of the pan. 
• Add tomatoes and spinach and a little of the meat-stock that you had kept aside. 
• Cook till tomatoes and Spinach is done and the water is dried up. If necessary, add more of the stock to get a gravy. 
• Add the cooked meat to this mixture and stir fry till oil leaves the sides of the pan. 
• Simmer for a while and garnish with chopped coriander.