Red Spinach & Sun Dried Meat Kebabs Curry / Amaranth Leaves Curry

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.

Print Recipe

Red Spinach & Sun Dried Meat Kebabs Curry / Amaranth Leaves Curry

Course

Main Dish

Cuisine

Indian, Persian, South Asian

Prep Time

8 minutes

Cook Time

15 minutes

Servings

people

Ingredients

• 1 bunch Red Spinach / Amaranth Leaves finely / coarsely chopped
• 1 medium onion sliced
• 8-10 Pieces Sundried Meat Kebabs
• 1 teaspoon Red Chilli Powder
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Salt as per taste
• 4-5 tablespoon oil
• 1/4 cup water

Course Main Dish Cuisine Indian, Persian, South Asian Prep Time 8 minutes Cook Time 15 minutes Servings people Ingredients 1 bunch Red Spinach / Amaranth Leaves finely / coarsely chopped 1 medium onion sliced 8-10 Pieces Sundried Meat Kebabs 1 teaspoon Red Chilli Powder 1/2 teaspoon Turmeric Powder 1/2 teaspoon Salt as per taste 4-5 tablespoon oil 1/4 cup water

Instructions

1. Firstly separate the red spinach leaves from the stems. Wash and chop only the leaves and keep aside. Discard the stems.
2. 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.
3. When the kebabs are done add the onions and saute them untill they turn pinkish in colour.
4. 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.
5. To this add washed and chopped red spinach leaves and stir fry for about a minute.
6. Then add the water, mix well and close the lid. Simmer it on a very low flame for 10 minutes.