MUTTON HARA KORMA

Ingredients

1 kg mutton
200 gm refined oil
500 gm finely chopped spinach, washed nicely
250 gm chopped spring onion leaves
1 bunch chopped coriander leaves
100 gm green chilli paste
1 1/2 tbsps. garlic paste
2 tbsps ginger paste
200 gm chopped onions
10 gm whole garam masala
2 tbsps lemon juice
Salt to taste

Procedure:
Wash and clean the mutton, and drain out water. Now heat the oil in a pot, add whole garam masala, and when it starts crackling, add chopped onions and fry till golden brown. Add mutton and salt and start frying the mutton. When mutton is well fried, add all the above masalas.

Keep cooking the mutton by adding little water till the mutton is tender and well blended in the hara (green) masala.

After removing from fire, add lemon juice. Mix well and serve hot.

KACHI HALDI KA SAAG

Ingredients
1/2 kg turmeric
200 gm yoghurt
150 gm oil or ghee
2 tbsps chilli powder
1 1/2 tbsps dhania powder
Salt to taste
2 tbsps garlic paste
1 tbsp ginger paste
2 tbsps onion paste
50 gm onion, chopped
2 green chillis, chopped

Procedure
Wash and peel the turmeric. Now grate it or chop into small pieces. Heat the ghee and fry the chopped onion till it turns golden brown. Add the turmeric and fry on low heat till almost dry.

When the turmeric is nicely fried, add all the masala except green chillies, mix with yoghurt and roast till the turmeric is properly cooked. Add the chopped green chillies and cook for two minutes.