Spinach Mutton Thokku

Ingredients

• 500 g (with fat) mutton / goat meat, with fat (ஆட்டுக்கறி)
• 250 g (a small bunch) spinach (palak), chopped (பசலிக்கீரை)
• 1 onion, chopped (வெங்காயம்)
• 2 tomatoes, chopped (தக்காளி)
• 1 green chilli (பச்சை மிளகாய்)
• 3 tsp ginger-garlic paste (இஞ்சி பூண்டு விழுது)
• 1 inch cinnamon (இலவங்கப்பட்டை)
• 3 cloves (கிராம்பு)
• 2 green cardamom (ஏலக்காய்)
• 1 tsp fennel powder (சோம்புப் பொடி)
• 3 tsp coconut oil (தேங்காய் எண்ணெய்)
• 1/2 tsp turmeric powder (மஞ்சள் தூள்)
• as needed red chilli powder and salt (மிளகாய் தூள் & உப்பு)
• a little coriander leaves (கொத்தமல்லி இலை)

Method

1. Heat 2 tsp coconut oil in a pressure cooker and fry the cinnamon, cloves, cardamom and green chilli.
2. Add onion and saute, then the ginger-garlic paste until the raw smell is gone, then the tomatoes.
3. Stir in turmeric, chilli powder, fennel powder and salt, then add the washed mutton and mix well.
4. Add a little water and pressure-cook on medium heat for about 3 whistles.
5. Once the pressure drops, add the spinach and simmer about 3 minutes until the mixture is thick.
6. Finish with the remaining teaspoon of coconut oil and chopped coriander.

Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 3. Method rewritten in our own words; ingredient quantities follow the book, with gram weights estimated for the nutrition figures. The book thanks the Arokkiya Unavugal (Healthy Foods) Facebook group and tamilpaleorecipes.com.