Take a pressure cooker and then add 1 kg mutton in it. Then add 400ml of water and half tablespoon of salt in it. Give it 2-3 whistles until it gets soft. Do not cook it properly as it will get cooked in the gravy for 15-25mins.

Meanwhile take spinach,wash it well and then blend it to make a smooth paste. Keep it aside.

Keep the water left in mutton after boiling for further use.

Now blend onions,tomatoes,garlic cloves and ginger to make a paste.

Take a big kadhai and pour the paste in it and put it on gas stove. Cook the paste until it gets dry.

When paste gets dry then add desi ghee in it and cook it for 5-8 mins. When the ghee starts separating itself from the paste,then add turmeric powder,coriander powder,redchilly powder in it and cook for another 5 mins.

Now add spinach paste in cooked masala and cook it until it gets dry completely.

Then add 50 gms of butter in it and two big spoons of desi ghee in it. Cook that paste for atleast 15-20 mins until ghee gets separated from the paste and colour changes from light green to dark green or slightly brownish.

Now add boiled mutton in it. Mix it well and cook for 5 mins. Then add the leftover boiled mutton water in it. Mix everything well and cover it with lid and cook for next 15-20 mins.

After cooking it for a while,remove the lid and mix it well. Check the consistency of the gravy.

Then add fresh cream in it. Mix it well and then cook it for another 5-7mins.

Now add half tablespoon of salt,50gm butter and one teaspoon garam masala in it.

Mix it well and switch off the gas.

Leave it for 10 mins before serving it.

Enjoy with chapati or parantha