HARIYALI GOSHT, LAMB COOKED WITH GREENS

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INGREDIENTS
Spinach - 1 cup ( Chopped )
Dill leaves - 2 tbsp ( Chopped )
Methi leaves - ¼ cup ( Chopped )
Radish leaves - ¼ cup ( Chopped )
Mutton - 500 g
Mustard oil - 4 tbsp
Cloves - 3-4
Black cardamom - 2
Black peppercorns - 6-8
Cinnamon stick - 2 inch stick
Bay leaf - 2
Onion - 1 cup ( Finely chopped )
Ginger garlic paste - 2 tsp
Green chilli - 3-4 ( Slit into half )
Tomato - 1 cup ( Finely chopped )
Yogurt - ¼ cup
Golden fried onions - ¼ cup ( Crushed )
Coriander powder - 2 tsp
Turmeric powder - 1 tsp
Kashmiri red chilli powder - 2 tsp
Garam masala powder - ½ tsp
Salt to taste
Lemon juice -

INSTRUCTIONS
Clean the leaves and wash them thoroughly.
Heat water in a large pot and add a pinch of baking soda to it.
Once the water comes to a boil, add the leaves and cook for 2-3 minutes.
Strain the water and run the greens under cold water.
Blend the leaves in a blender to make a coarse paste and keep aside.
Heat oil in a pressure cooker.
Once the oil is hot, add cloves, black cardamom, black peppercorns, cinnamon stick and bay leaf and fry for a few seconds.
Add onion and fry till translucent.
Add ginger garlic paste and green chilli and fry for 2-3 minutes.
Add mutton pieces and fry on high heat for 3-4 minutes.
Add tomato and yogurt and fry for 3-4 minutes.
Add golden fried onion, coriander powder, turmeric powder, red chilli powder, garam masala powder and salt along with ½ cup of water and cover the lid of the pressure cooker.
Pressure cook until the mutton is nicely done.
Remove the pressure cooker from heat and let the pressure release.
Add the greens paste and cook for 2-3 minutes uncovered.
Add lemon juice and mix gently.
Serve hot with Naan or Laccha Paratha.