Koyagura/thotakura Kheema -- Mutton mince cooked with Amarnath leaves

 I always cook meat with veggies,be it ridge gourd,french beans, potatoes, tomatoes,spinach, Sorrel leaves (gongura), capsicum etc.The recipe i am writing today is the combination of meat with green leafy vegetable.

 Ingredients:-

 Mutton 500gms Ginger garlic paste 2 tbsp Turmeric powder 1 tsp Salt to taste Koyagura/thotakura/Amarnath leaves 2 punches.(cleaned and chopped) Onions 2 choppedGreen chillies 2 chopped Clove 1 Cinnamon 1 Red chilly powder 1 tbsp Oil 3 tbsp Garam masala powder 1 tbsp Salt a pinch

Method:-

 In a pressure cooker take mutton kheema,ginger garlic paste,turmeric powder and salt.Mix well add 1 small glass of water and pressure cook until kheema is tender and soft. In a another pan take oil.Add clove and cinnamon. Then add onion and green chillies.Saute until onion change colour.Add the greens and salt. Cover and let the leaves cook in its water. Leaves get cooked in 5-7 minutes. Now add the cooked mutton,red chilly powder and garam masala powder along with water in which the mutton is cooked.If there is not much water left in the cooker then add a 1/2 glass of water. Mix well and let the curry get cooked for 10 minutes. Serve hot with rice.