Saag Mutton

04-09-2024 author name

www.kitchenfoodrecipes.com

Ingredients:

For the Mutton

500 grams mutton (goat or lamb), cut into medium pieces

1 tablespoon ginger-garlic paste

1 teaspoon turmeric powder

1 teaspoon red chili powder

Salt to taste

For the Saag (Spinach Gravy)

3 cups fresh spinach leaves (palak), washed and chopped

1 cup mustard greens (optional for more authentic flavor)

1 onion, finely chopped

2 tomatoes, pureed

2 green chilies, finely chopped

1 tablespoon ginger-garlic paste

1 teaspoon cumin seeds

1 teaspoon coriander powder

1 teaspoon garam masala

½ teaspoon cumin powder

½ teaspoon red chili powder

2 tablespoons mustard oil (or regular cooking oil)

½ teaspoon kasuri methi (dried fenugreek leaves)

Salt to taste

Water, as required

For Garnish

Fresh coriander leaves

Thinly sliced ginger

Instructions:

Marinate the Mutton

In a bowl, combine mutton pieces with ginger-garlic paste, turmeric powder, red chili powder, and salt.

Let it marinate for at least 30 minutes to allow the flavors to absorb.

Cook the Mutton

Heat 1 tablespoon of oil in a pressure cooker or heavy-bottomed pot.

Add the marinated mutton and sauté until the meat is browned on all sides.

Add enough water to cover the mutton and pressure cook for 4-5 whistles (or cook in the pot for 45-60 minutes) until the mutton is tender.

Set the cooked mutton aside, reserving the cooking liquid.

Prepare the Saag (Spinach Gravy)

In a large pot, bring water to a boil and blanch the spinach and mustard greens for 2-3 minutes until wilted.

Drain and transfer the greens to a blender. Blend into a smooth puree, adding a little water if needed.

Make the Gravy

Heat mustard oil in a pan over medium heat.

Add cumin seeds and let them splutter. Add finely chopped onions and sauté until golden brown.

Stir in the ginger-garlic paste and green chilies, cooking until the raw smell disappears.

Add the tomato puree and cook until the oil separates from the masala.

Add coriander powder, cumin powder, red chili powder, and salt. Mix well and cook for another 2-3 minutes.

Combine the Mutton with the Saag

Add the cooked mutton pieces along with the reserved cooking liquid to the gravy.

Stir in the spinach puree and kasuri methi. Cook on low heat for 15-20 minutes, allowing the flavors to blend and the gravy to thicken. Adjust water to achieve desired consistency.

Garnish and Serve

Stir in garam masala and adjust the seasoning.

Garnish with fresh coriander leaves and thinly sliced ginger.

Serve hot with naan, roti, or rice.

KitchenFoodRecipes