• 750 gms mutton, cut into 1 inch cubes
• ½ cup dried lentils
• 1 tbsp olive oil
• 2 cups chopped onion
• 2 medium garlic cloves, crushed
• 1 medium tomato, cut into eight wedges
• 1 tsp ground cumin
• 10 hara dhanya sprigs
• 2 tbsp chopped leaves
• 4 cups wshed, ready-to-eat spinach
• Salt & pepper to taste

Heat oil in a medium-size non-stick skiller over high heat.

Add mutton cubes & brown for 2 minutes, ensuring they are browned all over.Remove to a plate.

Add onion, garlic, tomato, cinnamon, cumin, salt & pepper.

Cook for a minute. Add 2.5 cups water, 10 springs hara dhanya & lentils.

Bring to a simmer, reduce heat to medium, cover with a lid & gently simmer for 20 minutes.

(The water should be absorbed).
Remove hara dhanya springs, stir in mutton & spinch & cook for 2 minutes.

Divide between 2 dinner plates & sprinkle with chopped dhanya.

by Pak101.com (few years ago!) / 1313 views