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  1. Heat oil in a pan. Add the onions and fry for 2 minutes. Add garlic and mutton chops and fry for 10 minutes.
  2. Now add salt and 4 cups of water; bring to the boil. Add cumin seed and ginger and let cook covered for 45 minutes or until the meat is tender.
  3. Remove the lid and turn the heat up high to let any remaining water evaporate.
  4. Add the coriander, spin­ach, green chilies and curry leaves and cook on high heat for 5 minutes.
  5. Add the lemon juice and serve.