Degi Palak Gosht (Ready To Cook Frozen Gravies)

1. In 1.5 cups hot ghee/oil, add 1 kg mutton and 1 teaspoon salt. Stir fry on high flame for 3 to 4 minutes.
2. Add Jakhu's Degi Palak Gosht Gravy, mix and fry for 2 minutes. Add 3 cups of water and cook on low heat for 45 minutes or until the meat is tender (chicken 20 minutes/ beef 60 minutes).
3. Separately, steam palak (spinach) for 5 minutes, drain the water, and grind.
4. Fry spinach for 10 minutes in 50 ml oil, then add it to the meat. Cover and simmer on low heat for 20 minutes, until the oil is visible on top.
5. At last, add garam masala powder.

Note: Keep Jakhu’s gravy at room temperature for 2 hours before use.