Saudi fashion designer and founder of Pavone Shouq Almubarak talks inspiration and innovation
‘My designs are a heartfelt expression,’ says Shouq Almubarak
Updated 15 November 2024
Lama Alhamawi
RIYADH: Saudi fashion designer Shouq Almubarak is dreaming big, both for the Kingdom’s fashion industry and for her own brand, Pavone.
“The future holds endless possibilities, and I have ambitious plans aligned with the growth of the Kingdom’s fashion industry,” Almubarak told Arab News on the sidelines of Riyadh Fashion Week in October. “I aim to continue expanding my work with larger projects that seamlessly blend authenticity with modern creativity. My ultimate vision is to reach a global audience, sharing the beauty and pride of the Saudi identity.”
The designer also expressed her gratitude at being selected as one of the designers to represent the Kingdom on a global stage at the event, which took place from Oct. 17 to Oct. 21.
The designer also expressed her gratitude at being selected as one of the designers to represent the Kingdom on a global stage at the event. (Supplied)
“Being part of Riyadh Fashion Week is a true honor and a moment of immense pride,” she said. “It’s not just about presenting my designs, but about contributing to the rise of Saudi fashion on the global stage. It’s an opportunity to leave my mark and help shape the future of fashion in the Kingdom.”
Almubarak established Pavone in 2016 in the Eastern province of Saudi Arabia with the aim of creating innovative designs that “meet the ultimate beauty and spirit of modern women.” She told Arab News that much of her inspiration — aside from seeing beautiful things that spark her imagination — comes from within.
Almubarak established Pavone in 2016 in the Eastern province of Saudi Arabia. (Supplied)
“I draw from moments that leave a lasting impact — whether it’s an emotion, a scene, or just a quiet moment of reflection. I then transform these moments into tangible works of art that capture and reflect the essence of those experiences. My designs are a heartfelt expression,” she said.
Those “artistic pieces” include her couture collection “Lina,” which she presented at last year’s Riyadh Fashion Week and which she describes as one of her greatest accomplishments as a designer.
“This collection was a breakthrough for me, as it challenged me to explore new, unconventional ideas,” Almubarak said. “‘Lina’ is more than just a fashion line — it symbolizes the beginning of an exciting new chapter in my career, full of opportunities; a defining moment that has shaped my journey as a designer.”
Almubarak established Pavone with the aim of creating innovative designs that “meet the ultimate beauty and spirit of modern women.” (Supplied)
The biggest challenge Almubarak has faced so far, she said, is finding partners who not only understand her vision but also share her commitment to exceptional quality.
“Ensuring that every design was brought to life with meticulous attention to detail and delivering the level of excellence my clients deserve has always been the goal I strive to achieve,” she said.
Discussing tips for aspiring designers, she said: “My key advice is to prioritize quality; you have to select the right factory and partners. Design isn’t just about the concept — it’s about translating creativity into a finished product with precision and craftsmanship that aligns with the customer’s expectations.”
Ayman Al-Zubaidi: Bringing authentic Saudi flavors to London’s culinary scene
The founder of London’s Hijazi Corner was hopeless in the kitchen, but his move abroad sparked a desire to recreate the cuisine of his homeland
Updated 15 November 2024
Scott Campbell
LONDON: Ayman Al-Zubaidi — the acclaimed chef behind Hijazi Corner, London’s first Saudi Arabian restaurant — has cooked for dignitaries, diplomats, celebrities and even the Kingdom’s royal family. But his most discerning critics were waiting for him much closer to home.
In 2021, after several years living in London, Al-Zubaidi came home to Jeddah. But instead of the football shirt his family had pictured him wearing after his UK studies in sports science, he returned in chef whites. It was a transformation that no one saw coming — least of all him.
Growing up in Jeddah’s Al-Sabeel district with his sister and three brothers, Al-Zubaidi could barely boil his own water. The kitchen was strictly his mother’s territory, and his late-night culinary ventures didn’t go far beyond packets of instant noodles. But now, the tables had turned, and his mother was seated as his guest.
Hijazi Corner is London’s first Saudi Arabian restaurant. (Supplied)
“When I first moved to the UK, I was clueless in the kitchen, so I called her for help,” Al-Zubaidi tells Arab News from his restaurant in London’s de facto Arab district of Edgware Road. It was her loving mentorship that laid the foundations for his culinary journey, shaping his path to becoming one of London’s most distinctive chefs.
“When any chef starts to speak about food, they talk about their mum. Her chicken kabsa is a bit oily, a bit shiny and looks amazing — even just talking about it now I become hungry,” Al-Zubaidi says. “But even if I had the same ingredients and made it the same way, hers would always taste better.”
Building on family recipes honed over decades by his ancestors in Yemen, Al Zubaidi’s Hijazi Corner is the only place in the UK capital where Saudis can find a true taste of home.
Lined with thick carpets and ornate window paneling evoking the buildings of Jeddah’s Al-Balad historical district, its menu is full of comforting favorites drawn from across the Kingdom’s western coastal region — chicken seelag, slow-roasted lamb haneeth and delicate, flaky samboosek.
Al-Zubaidi with Saudi Ambassador to the UK Prince Khalid and the latter's wife. (Supplied)
“From the richest person to the poorest person in Saudi Arabia, we eat the same food,” he says. “When we celebrate, when we grieve, when we are happy or sad, we get masoub (banana pudding) or motabbaq (thin layers of pastry stuffed with meat).”
Al-Zubaidi’s path to the kitchen was anything but conventional. As a teenager eager to learn English, he set his sights on the UK, drawn by what he called “a love for the accent,” and made the leap in 2017. After completing his language course, he switched tracks to study sports. But somewhere between lectures and life abroad, homesickness hit in the form of a craving for the familiar flavors of Arabia.
“In London, you can find plenty of Turkish, Kurdish, Indian, even Malaysian options — but nothing from Saudi,” he explains. “So I decided to make it myself.” He began recreating the comforting dishes of home in his small Clapham flat, selling them cash-in-hand to fellow Saudis in search of an authentic taste of the Kingdom.
But the secret didn’t stay a secret for long. Soon, his passion found a new platform — Snapchat.
Al-Zubaidi shared short videos of his cooking process, garnishing each clip with personal moments and mouth-watering close-ups of Saudi dishes. His humble videos quickly gained a loyal fanbase, and orders poured in from every corner of the city — particularly as COVID took hold in the early months of 2020.
“People from the Saudi embassy added me, people from Aramco working in London added me. Saudis living here, working here, growing up here — plus lots of foreign people who had been to my country and tried this food before.”
What started as a side hustle quickly evolved into a pop-up, and by 2023, into a brick-and-mortar restaurant where Londoners could finally experience the authentic flavors of Saudi Arabia.
During the pop-up stage, Al-Zubaidi’s Snapchat followers became more than fans; they became enablers of his culinary vision, bringing a piece of Saudi Arabia to his London kitchen. Whenever one of his followers planned a trip from Saudi to the UK, they’d reach out, asking if he needed any hard-to-find ingredients.
Al-Zubaidi’s requests were simple but essential — fragrant spices, fresh dill, and most importantly, the special pastry sheets that he just couldn’t source in London.
“I’d say ‘I need the real pastry for samosa.’ And they’d bring it for me,” he says.
The enthusiasm was mutual. His followers were just as eager to bring these reminders of home, knowing he’d transform them into the dishes they missed.
Yet not everyone was as supportive. As he juggled his studies and the pop-up, criticism began to surface, especially from former friends back home.
“They mocked me,” he recalls. “They’d say things like, ‘You went to the UK to study, and now you’re just selling food?’”
Influencers he approached for social-media support brushed him off with dismissive remarks. But Al-Zubaidi was undeterred, finding new friends and switching his studies from sport to cooking. With a network of loyal clients and the backing of a few new investors he had met along the way, he began seriously considering a restaurant.
One wealthy friend, who had seen the young chef’s determination, urged him to take the plunge. After months of hard work studying knife skills, mastering Saudi dishes, and learning the restaurant business inside out, Al-Zubaidi took the leap.
Two years after opening its doors, Hijazi Corner is a definite success, becoming one of London’s top-rated Middle Eastern eateries. It’s perpetually packed with diners, and has become a go-to spot for celebrities, diplomats, and dignitaries from the Arab world and beyond, all seeking an authentic taste of Saudi Arabia.
After showcasing Saudi cuisine at several festivals and events, on National Day this September, Al-Zubaidi received a special honor — an invitation to the Kingdom’s embassy in London.
The recognition came after HRH Prince Khalid Bin Bandar Al-Saud, Saudi Arabia’s ambassador to the UK, visited Hijazi Corner and was so impressed that he mentioned it by name in his National Day speech. Al-Zubaidi, overcome with pride, shed tears of joy.
“I am proud of what I’ve achieved, but I haven’t finished yet,” he says. “This is just the beginning—there’s so much more of Saudi culture I want to share with the world.”
Highlights from the winning entries in the Hamdan bin Mohammed bin Rashid Al Maktoum International Photography Award
Updated 15 November 2024
Arab News
DUBAI: Here are three highlights from the winning entries in this year’s Hamdan bin Mohammed bin Rashid Al Maktoum International Photography Award.
Youmn Mohammed Almanla
The Saudi photographer claimed second place in the ‘Color’ category of this year’s HIPA awards for this stunning image of horse riders firing rifles against a twilight sky — an example of the ancient Moroccan equestrian art known as ‘tbourida,’ which is included on UNESCO’s list of Intangible Cultural Heritage. It is, Almanla said in his statement, “a breathtaking display of skill, bravery, and the untamed spirit of the desert.”
Liping Cao
The Chinese photographer picked up the Grand Prize at this year’s awards (staged under the theme ‘Sustainability’) for this dramatic black-and-white shot he named “Quiet Power.” It shows an Australian wind farm. “The dry riverbed below the turbines adds depth, while serving as a reminder of the importance of sustainable practices,” a statement from HIPA reads.
Fatma Alzahra Shbair
The Palestinian photographer won first prize in the “Portfolio” category for a collection of scenes from the Gaza Strip taken over the months since Israel launched its assault on the enclave in October 2023. “Through telling the stories of others, the storyteller realized they were also sharing their own — an intertwined account of survival and collective suffering,” a HIPA statement reads.
Celine Dion, Jennifer Lopez and Halle Berry hit the stage at landmark Elie Saab show in Riyadh
Updated 15 November 2024
Tamara Aboalsaud
RIYADH: The only thing sparkling brighter than the stars on the red carpet and performers on stage were the dresses on the runway as Lebanese icon Elie Saab put on a spectacle on Wednesday night in Riyadh with Jennifer Lopez, Celine Dion and Halle Berry hitting the stage in addition to a runway show of his creations.
In celebration of 45 years of Elie Saab, the show displayed 300 designs under the theme “1001 Seasons of Elie Saab,” an homage to the 1001 nights collection of Middle Eastern folktales.
Celine Dion was spotted on the red carpet at the event. (AN Photo/ Jafer Alsaleh)
Former French Vogue editor Carine Roitfeld styled all the looks for the runway.
Guests were given a surprise when stars Lopez, Camila Cabello, Nancy Ajram, Amr Diab, and the legendary Celine Dion took to the stage in celebration of Elie Saab.
Oscar-winner Halle Berry hit the stage. (AN Photo/ Jafer Alsaleh)
Opening the show was none other than Hollywood actress Berry wearing the same Elie Saab gown she wore when she won her first Oscar in 2002, making her the first Black woman to win the award for Best Actress.
Prior to the show, Berry was seen on the red carpet talking about how this was her first time meeting Saab in person, “That was the highlight of this trip for me to finally meet this man who I have been inextricably connected to for 22 years, and to give him a hug and tell him thank you.”
Pop icon Jennifer Lopez performed at the event. (AN Photo/ Jafer Alsaleh)
Celebrity stylist Law Roach, known for styling Hollywood A-listers like Zendaya, Anya Taylor Joy, Bella Hadid, and Celine Dion, talked to Arab News about Elie Saab’s ability to transcend eras.
“Elie Saab is one of the few couturiers whose clothes can be passed down to generations and generations and be reinterpreted.”
Models gather on stage at the Elie Saab show in Riyadh. (AN Photo/ Jafer Alsaleh)
“Maybe someone got married in it (a dress), and maybe generations down the granddaughter of someone gets married in the same dress, it has that possibility of just being timeless and forever,” he said.
Saudi French model Amira Al-Zuhair was spotted on the runway. (AN Photo/ Jafer Alsaleh)
The spectacle began with a performance by Lopez, a frequent wearer of Saab’s creations. The first designs exhibited an array of black-and-white dresses adorned in classic crystals, a signature touch in most of his designs.
Next up was “an ode to the female figure”, where dresses in different shades of pink and green were lit up on stage with the help of singer-songwriter Camila Cabello. This section of the show featured what looked like a garden theme, detailing the beauty of the natural world as it interconnects with the beauty of women.
The tale continued into a silver and blue chapter, where the audience was given a touch of Arab culture with Lebanese singing icon Nancy Ajram, a nod to Elie Saab’s Lebanese heritage as well, followed by Egyptian star Amr Diab.
The show featured 300 looks. (AN Photo/ Jafer Alsaleh)
“Elie Saab, the name introduces itself. When we say Elie Saab we say elegance… when I wear Elie Saab I look at myself in the mirror more often and find myself more beautiful,” Ajram stated before her performance.
“I am also happy that a Lebanese creative deserves to be honored, is very successful, and we all see ourselves in him.”
In celebration of 45 years of Elie Saab, the show displayed 300 designs under the theme “1001 Seasons of Elie Saab.” (AN Photo/ Jafer Alsaleh)
The show concluded with a showcase by Dion, who gave an emotional and empowering performance that had the entire audience on their feet.
The show featured 300 looks. (AN Photo/ Jafer Alsaleh)
“Being here (in Riyadh) for the first time is kind of a dream come true,” Dion said.
“His (Elie Saab’s) generosity, his talent, he has been singing with me because I have been wearing his dresses, his talent, for many, many, years.”
In celebration of 45 years of Elie Saab, the show displayed 300 designs under the theme “1001 Seasons of Elie Saab.” (AN Photo/ Jafer Alsaleh)
Elie Saab Jr., CEO of Elie Saab, said: “We have been thinking a lot about how to create an international event in high fashion in the heart of Riyadh. And I believe it is a one of a kind event, not just for Riyadh, but for the whole world and the whole fashion industry.”
The evening was attended by more than 1,000 guests, including Egyptian actress Youssra; Italian star Monica Bellucci; British models Rosie Huntington-Whiteley, Poppy Delevingne and Jourdan Dunn, supermodels Adriana Lima, Candice Swanepoel and Helena Christensen, and Arab actresses Nadine Njeim, Cyrine Abdel Nour, and Tara Emad.
Lebanese superstar Nancy Ajram on stage. (Supplied)
Mustafa Sammak, COO of Ohana Development, which collaborated with Elie Saab on the Waterfront Tower in Abu Dhabi, told Arab News at the event that the showcase “powerfully reflects Middle Eastern artistry and heritage, drawing global attention to the region’s luxury landscape and creative depth. It reminds us that design — whether in fashion or real estate — has the ability to tell stories and bridge cultures.”
Saudi digital artist Khaled Makshoush: ‘I chase an atmosphere’
Makshoush is one of the participants in the newly launched Diriyah Arts Futures
Updated 14 November 2024
Hams Saleh
DUBAI: Saudi Arabia’s Diriyah is now nurturing the Kingdom’s creative future. The UNESCO World Heritage site recently launched Diriyah Art Futures (DAF), an initiative aimed at empowering the next generation of Saudi digital artists.
Among the select few to join DAF’s Emerging New Media Artists program is Saudi pixel artist Khaled Makshoush, who is now part of a project designed to establish Riyadh as a global capital of new media art.
Cranes, 2024, Pixel Art. (Supplied)
The program, designed in collaboration with France’s Le Fresnoy Studio National des Arts Contemporains, provides artists like Makshoush with access to advanced equipment, production budgets, and mentorship from international digital art experts.
Reflecting on this opportunity, Makshoush told Arab News how meaningful it feels to exhibit and evolve his pixel art within his homeland.
“When I started creating digital art, especially pixel art, I never thought I would get an opportunity like this, with such a program and in my own city,” he said. “I am really grateful for that and to get the chance to actually put my pixel art out there.”
Among the select few to join DAF’s Emerging New Media Artists program is Saudi pixel artist Khaled Makshoush, who is now part of a project designed to establish Riyadh as a global capital of new media art. (Supplied)
Makshoush’s journey into pixel art began in 2015, when he and a friend explored the idea of creating video games. While his friend handled the programming, Makshoush took on the artistic side, initially choosing pixel art for its perceived simplicity.
Over time, that initial foray transformed into a deeper passion. By 2016, he was dedicating himself fully to the medium, honing his skills through a disciplined daily painting practice, which pushed him to continually explore new ideas and techniques.
“This forced me to ask myself, ‘What do I want to draw? What do I want to paint? And that, I think, was a big question. It kind of led me into a journey of discovering myself,” he said.
Today, Makshoush’s art often centers around the landscapes and cityscapes of Riyadh.
Petrochemical, 2020, Pixel Art. (Supplied)
“I focus on feeling the space. Like, how and why does it make me feel a certain way? When I’m outside and I see something interesting, I try to explore it,” he said.
For Makshoush, the power of pixel art lies in its ability to capture and convey a distinct impression — a quality that he strives to evoke in each piece he creates.
“I chase an atmosphere,” he explained. “My work represents my state of mind during the time that I create (an artwork).”
His personal connection to, and love for, Riyadh is evident in his work, which manages to be both contemporary, but somehow nostalgic at the same time, perhaps because of his retro graphics style.
Through the DAF program, Makshoush hopes to push his skills further by experimenting with larger scales as well as with new technologies.
Saturday Morning, 2023, Pixel Art. (Supplied)
The mentorship component of the program, he said, is particularly exciting for him, as it offers a chance to explore intersections between pixel art and other digital forms. He would love to explore techniques like programming or ways to exhibit his work interactively. He envisions his art evolving into installations that blend the virtual and physical, bridging the gap between the online world, where digital art typically lives, and tangible exhibitions.
“The idea of moving pixel art from the screen to the physical space is intriguing — finding a balance where it retains its digital essence while existing outside the internet,” he said.
Pixel art, so heavily linked to vintage video games from “Space Invaders” and “Pac-Man” to “Super Mario Bros,” has evolved significantly in recent years, Makshoush believes. He noted that, especially since the early 2010s, social media has helped push pixel art into new realms, with artists worldwide reimagining it and taking it beyond its nostalgic associations. He described a movement primarily driven by Japanese and Western artists, characterized by serene, almost cinematic scenes that evoke a quiet beauty.
“It’s about creating an atmosphere rather than reliving the nostalgia of video games,” he said.
With his newfound access to resources and mentors, Makshoush is eager to contribute to Saudi Arabia’s burgeoning digital art scene, which he sees as increasingly dynamic and influential.
“We have a lot of digital artists now in Saudi Arabia and it is only becoming bigger and bigger,” he said. “I hope my work can inspire others as I was once inspired.”
Recipes for Success: Chef Ranveer Brar offers advice and a delicious saag meat recipe
Updated 14 November 2024
Shyama Krishna Kumar
DUBAI: Celebrity chef, painter and actor Ranveer Brar was born in Lucknow, northern India, and fell in love with cooking at a very young age. While accompanying his grandfather to the local gurudwara (Sikh place of worship), he remembers sneaking into the community kitchen — known as a langar — excited by all the activity there.
“A few years later, when I was a pre-teen, the priest called me aside and asked me to prepare the rice dish, as his wife was unwell that day. I had no list of ingredients, nor the recipe, but, recalling what I’d observed, I prepared the dish and it turned out quite well. That was my first experience of instant gratification with food,” Brar tells Arab News. “After my debut at the gurudwara, my next attempt at cooking was when my mother fell ill and I made rajma — again, without any recipe, I just made it from my memory of watching my mother make it. I overheard my dad complimenting the attempt and, at that moment, I realized that food was my calling.”
Brar opened his first restaurant in the Gulf in Dubai late last year.
Brar opened his first restaurant in the Gulf in Dubai late last year. (Supplied)
“Kashkan means ‘From Kashmir to Kanyakumari,’” he says. “The UAE, and Dubai in particular, seemed like the perfect venue because it is a melting pot of both cultures and cuisines, so what better place to celebrate Kashkan’s melange of flavours?”
Here, Brar discusses his favorite ingredient, the toughest dish to perfect, and advice for amateurs.
When you started out, what was the most common mistake you made?
Trying to do too much and over-express myself. As a result, I was losing myself — the idea I was trying to express was getting lost. With age I understood that not everything one knows needs to be expressed in a single dish. Wisdom lies in choosing the right moment for the right expression.
What’s your top tip for amateurs?
Stick to the basics. If you get the fundamentals right, you can rarely go wrong with cooking. They can then become the basis for innovation as one evolves.
What one ingredient can instantly improve any dish?
That would be coriander for me, adding a lot of freshness. From the stalks to the leaves, every element of the herb is fascinating. Also olive oil, which adds richness.
When you go out to eat, do you find yourself critiquing the food?
I don’t really. I view food as food. The reason I am who I am is because food has always made me happy, so I don’t want to take that role away from food in my life. When eating out, I try to feel, understand and appreciate the intent of the person who’s cooking. But when it’s my cooking, I tend to be quite harsh and critical of myself, because every time you cook, it’s an opportunity to improve yourself.
What’s your favorite cuisine?
It’s usually the local food of the place I am travelling to. Also, the simpler the restaurant, the more likely I am to end up there. I believe the essence of good food is its simplicity. What better than street food and age-old places to understand the true culture and cuisine of any place?
(Supplied)
What’s your go-to dish if you have to cook something quickly at home?
Has to be khichdi. It’s the perfect one-pot meal that has everything your appetite needs. Add in vegetables and you get a good proportion of all nutrients on your plate. And don’t forget the ghee!
What customer request most annoys you?
Strangely, it’s when they ask for salt! Salt is such an important element of any dish. A little too much salt can subdue other flavors and too little can fail to elevate them. I feel it’s the chef’s judgment of the amount of salt that allows us to experience the dish as intended. So when customers ask for salt it disappoints me, because the true nature of the dish might get spoiled.
What’s your favorite dish to cook and why?
My special chicken curry. Be it family or friends, I always get asked for that. It’s now a signature dish at Kashkan too.
What’s the most difficult dish for you to get right?
Biryani is something I would love to keep perfecting. You have to cook many layers of rice at the same time, giving it minimum water, minimum heat over a long period of time, with every grain of rice being the same, every layer of flavor equally coating the rice. I think biryani is the perfect test for anyone who is a student of Salt-Fat-Acid-Heat.
As a head chef, what are you like? Are you a disciplinarian? Or are you more laid back?
I used to be a disciplinarian believing that cooking was all about control; the heat, environment, ingredients and cooking itself. Now I’m more relaxed; it’s more collaborative, it’s more about letting the team express themselves and my role is to guide them through that expression.
RECIPE: SAAG MEAT
(Supplied)
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Serves 2-4
INGREDIENTS:
For the marination:
4 medium Onions, sliced
¼ cup fresh Fenugreek leaves
¾ cup Curd, beaten
Salt to taste
½ tsp Turmeric powder
½ tsp Degi red chili powder
½ tsp Coriander powder
1 kg Mutton (with bones)
½ tbsp Ginger Garlic paste
For the mutton:
3-4 tbsp Oil
3 Bay leaf
2 Black cardamom
2 Cloves
¼ tsp Cumin seeds
Marinated Mutton
Salt to taste
few fresh Fenugreek leaves
Little water
For the saag meat:
1 tbsp Oil
1 tbsp Ghee
1 inch Ginger (peeled & chopped)
4-5 Garlic cloves, chopped
2 medium Onions, chopped
2-3 Green chillies
2 Dry red chillies
2-3 medium bunch fresh Spinach leaves, chopped
¼ cup Amaranth (Bathua)
Salt to taste
Little water
1 tbsp Butter, cubed
Pressure Cooked Mutton
½ tbsp unsalted Butter or white butter, cubed (optional)
½ tsp Mustard oil
For garnish:
Coriander sprig
INSTRUCTIONS
For marination:
In a bowl, add onions, fresh fenugreek leaves, curd, salt to taste, turmeric powder, deg red chili powder, coriander powder, mutton, ginger garlic paste and mix it well.
Keep it aside for further use.
For the mutton:
In a pressure cooker, add oil, once it's hot, add bay leaf, black cardamom, cloves, cumin seeds and let it splutter.
Add marinated mutton and saute it for 6-7 minutes. Add salt to taste and cook for a while.
Add a few fenugreek leaves and mix well. Add water, close the lid and cook it for 5-6 whistles or until the mutton is tender.
Keep it aside for further use.
For the saag meat:
In a kadai (Indian wok), add oil, ghee, once it's hot, ginger, garlic, onion, green chillies and saute for a minute.
Add dry red chillies and saute well. Add spinach, amaranth leaves, salt to taste, water and saute well.
Add butter, close the lid and cook it for 3-4 minutes.
Add cooked mutton and let it simmer for a while.
To finish, add unsalted butter or white butter, mustard oil and stir it well.
Transfer it to a serving dish and garnish it with coriander sprig.
