1. In a mixing bowl, add mutton, salt, red chilli powder, ginger garlic paste and curd, mix well and marinate for at least 30 minutes.
2. Blanch the entire bunch of spinach for 2 minutes. dip into ice cold water immediately.
3. Add the blanched spinach, green chillies and fresh coriander in a blending jar, grind well into a fine paste.
4. Heat ghee in a wok on medium flame, add the whole spices and sauté for few seconds.
5. Add onions and cook until golden brown, add ginger garlic paste and sauté for few seconds.
6. Add powdered spices, tomato puree and salt to taste, cook for 4-5 minutes.
7. Add the marinated mutton along with the remaining marinade, stir and cook for 10-12 minutes on high flame. sow down the flame, cover & cook until the mutton is completely cooked while stirring in intervals. if the masala gets too dry just add hot water an adjust the consistency.
8. You can also skip this time-consuming stage and pressure cook for 3-4 whistles. pressure cook after adding the marinated mutton.
9. Check whether the mutton is 90% cooked and the add the spinach puree, mix well and cook further for 2-3 minutes.
10. Add garam masala, lemon juice and freshly chopped coriander leaves, cook further for 10-12 minutes on low flame. the mutton will be cooked completely by now.
11. It is ready to be served, serve hot with paratha or roti of your preference.
This recipe serves 6 people.