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Ingredients

Here’s what you’ll need to whip up this deliciousness:

For the Meat:

• 500g lamb, mutton, or chicken (bone-in for extra flavor), cut into medium pieces
• 2 tablespoons vegetable oil or ghee
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste (or 1 teaspoon each grated ginger and garlic)
• 1/2 teaspoons cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1-2 teaspoons red chili powder (adjust to your spice tolerance)
• Salt to taste
• 1 cup water (more if needed)

For the Spinach:

• 400g fresh spinach (palak), washed and roughly chopped (frozen works too—just thaw and drain)
• 1 medium tomato, finely chopped
• 4-5 garlic cloves, minced
• 1-2 green chilies, slit (optional, for a kick)
• 1/2 teaspoon mustard seeds (optional, for a fun twist)
• 1 tablespoon vegetable oil or ghee
• Salt to taste

Step-by-Step Recipe

Step 1: Cook the Meat

Step 2: Prepare the Spinach

While the meat simmers, let’s get that vibrant spinach ready. This part’s quick and easy, but it adds so much freshness to the dish.

• In a separate large pan, heat 1 tablespoon of oil or ghee on medium heat. Add cumin seeds (and mustard seeds if you’re feeling fancy) and let them pop and dance for a few seconds.

• Add minced garlic and slit green chilies (if using). Sauté for 1-2 minutes until the garlic turns golden and fills your kitchen with that irresistible smell.

• Stir in the chopped tomato and cook until it’s soft and mushy, about 3-4 minutes. This creates a tangy base for the spinach.

• Now, add the chopped spinach and a pinch of salt. Stir it up—the spinach will wilt and release water as it cooks. Let it simmer for 5-7 minutes until it’s soft but still has some texture. No mushy greens here!

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Step 3: Combine Meat and Spinach

Time to bring these two beauties together! This is where the magic happens.

• Once the spinach is ready, pour the cooked meat (along with its thick, spicy gravy) into the spinach pan.

• Gently mix everything together, letting the flavors meld over low heat for 5-10 minutes. Taste and tweak the salt or spices if needed. You can keep it semi-dry or add a splash of water for a saucier vibe—your call!

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Step 4: Serve and Enjoy

You’ve done it! Your Indian Spinach and Meat Curry is ready to steal the show.

• Scoop it into a serving bowl and pair it with steamed rice, naan, chapati, or paratha. Add a dollop of raita or a tangy pickle on the side for that extra Indian flair.

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Tips and Variations

• Meat Swap: Lamb or mutton gives a robust flavor, but chicken’s great for a quicker meal. Goat or beef? Go for it—just adjust the cooking time.

• Spice It Up: Love heat? Amp up the chili powder or green chilies. Want it mild? Dial it back.

• Smooth Operator: For a saag-style twist, blend the spinach into a puree before adding the meat—think Palak Gosht vibes.

• Rich Finish: Stir in a tablespoon of cream or yogurt at the end for extra indulgence (optional, but oh-so-good).

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Final Thoughts

This Indian Spinach and Meat Curry is the kind of dish that warms your soul and fills your belly with happiness. It’s a perfect balance of protein-packed meat and nutrient-rich spinach, all wrapped up in a symphony of spices. Whether you’re cooking for family, friends, or just treating yourself, this recipe is a keeper.

So, what are you waiting for? Try it out, snap some pics, and let me know how it turns out in the comments below. Happy cooking!