It is a simplest, quick and easy homemade non-veg curry. Neither it requires any pressure cooking or any long hours of cooking or raw papaya to tenderize the meat. It tastes best with Indian Bread or Plain Rice and can be teamed up with Curried Yogurt / Bagara Dahi.
Red Spinach & Sun Dried Meat Kebabs Curry / Amaranth Leaves Curry
Firstly separate the red spinach leaves from the stems. Wash and chop only the leaves and keep aside. Discard the stems.
Heat oil in a medium sized pot and stir fry the sundried mutton kebabs untill they are 70 percent cooked or turn golden brown in colour.
When the kebabs are done add the onions and saute them untill they turn pinkish in colour.
Now add ginger garlic paste and saute it. Lower the flame add turmeric powder, red chilli powder and salt and give it a quick mix.
To this add washed and chopped red spinach leaves and stir fry for about a minute.
Then add the water, mix well and close the lid. Simmer it on a very low flame for 10 minutes.