Chukkakura Mutton

Lamb with Sorrel Spinach, Katta Palak Mutton

Ingredients :

Mutton or Lamb 1/2 kg

Sorrel Spinach (chopped) 4 cups
Green Chilly 15

Onion 1 small

Ginger Garlic Paste (fresh) 2 tsp

Turmeric Powder 1/4 tsp
Salt as per taste
Cloves -2
Cardamom- 1

For Seasoning :

Oil 2 tbsp
Dry Red Chilly 4 (broken)

Cumin Seeds 1/4 tsp

Mustard Seeds 1/4 tsp
Curry leaves 6
Ginger Garlic Paste 1/4 tsp
Turmeric Powder 1 pinch

Preparation :

Wash Mutton 5-6 times and keep in a mesh.
Wash and cut onion.
Wash and remove the edges of green chilly and cut roughly.
Crush Cardamom and cloves.
Remove the edge stems of sorrel spinach, wash and chop them.

Take pressure cooker, put mutton (no need of oil) in it and add sorrel spinach,
green chilly,onion, ginger garlic paste, turmeric powder, salt and add 1 cup
water to it and mix well.

Cover it with lid and put weight (whistle) on it and cook it for 5-6 whistles,
open it after 10 minutes, see whether it is cooked or not.

If it is not cooked, again keep it on the flame for 2 more whistles, taste it and
adjust the salt, take it in to a bowl.

Seasoning :

Heat oil in a wok, add dry red broken chilly, after changing its colour, add
cumin seeds,mustard seeds, after spluttering add curry leaves, ginger garlic
paste and turmeric powder.

Add seasoning on to a sorrel spinach mutton and mix it.

Suggestions :

Instead of chopping, grind green chilly in to fine paste and can be

added to mutton.