Wholesome Pakistani Mutton Keema with Gobi & Palak

Method

1. 1

   Heat cooking oil in a large pan or pot over medium-high heat. Add the finely chopped onion and sauté until it turns a beautiful golden brown, releasing its sweet, aromatic essence.

2. 2

   Stir in the minced garlic and grated ginger, cooking for just one minute until their pungent fragrances bloom, taking care not to let them burn. Add the mutton mince, breaking it apart with a spoon, and cook until it completely changes color and any released liquid evaporates.

3. 3

   Introduce the chopped tomato, slit green chillies, cumin powder, coriander powder, turmeric powder, red chilli powder, salt, and black pepper. Sauté for 5-7 minutes, allowing the spices to toast and the tomatoes to soften into a rich, fragrant base.

4. 4

   Gently fold in the frozen cauliflower florets. Stir well to combine, then add approximately 1/4 cup of water, cover the pan, and let it simmer for 10-12 minutes, or until the cauliflower is tender-crisp.

5. 5

   Uncover the pan, increase the heat slightly, and add the fresh spinach. Stir constantly as the vibrant green leaves quickly wilt down, infusing the keema with their earthy goodness.

6. 6

   Once the spinach has completely wilted and most of the excess liquid has evaporated, sprinkle in the garam masala. Give it a final, gentle stir, ensuring all the rich flavors meld together harmoniously.

7. 7

   Taste and adjust the seasoning if needed. Garnish generously with freshly chopped coriander leaves for a burst of freshness and a beautiful pop of color. Serve hot with warm roti, naan, or fluffy rice.