Boil water in a pan, add spinach leaves and cook for a few minutes till the leaves change colour and turn nice green. Remove the leaves from the water and allow them to cool down.

Grind the blanched spinach leaves along with coriander and mint leaves to a fine paste.

Now heat oil in a pan, add onions and sauté till the onions turn golden.

Add ginger garlic paste and sauté till the raw smell goes.

Now add salt, red chilli powder and minced meat and mix well.

Next add the spinach puree and bring the gravy to a boil. Add water if necessary.

As the gravy starts boiling, reduce heat and close a lid. Cook for 15 to 20 minutes till the meat is cooked.

Finally add the lemon juice and mix well. Check for taste and add salt if necessary.

Serve hot with roti, chapathi or naan.