| • | Heat the oil in a pan; add fennel seed and coriander to it. Now add onions and green chilies to it; fry until the former changes golden brownish in color.
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| • | Add ginger-garlic paste, reddish chilies and table salt to the above; stir for a few seconds.
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| • | Now thoroughly wash out the mutton cubes. Add them to the above.
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| • | Keep stirring until the mutton acquires the right way coated with the gravy.
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| • | Cover the cooking pan and allow the mutton to cook.
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| • | Add fine chopped up spinach to the mutton. Let it cook for 2 minutes and then, turn off the flame.
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| • | Mutton Palak Curry is ready to serve. Garnish it with freshly coriander leaves.
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