Saag Gosht

Ingredients list for Saag Gosht

• 3 medium bunches Spinach
• 600 grams Boneless mutton cut into 1½ inch cubes
• 3/4 cup Skimmed milk yogurt
• 1 tablespoon Ginger-garlic paste
• 1/2 teaspoon Turmeric powder
• 2 teaspoons Red chilli powder
• 1/2 teaspoons Coriander powder
• 1 teaspoon Garam masala powder
• to taste Salt
• 3-4 Green chillies
• 2 Bay leaves
• 3 Green cardamoms
• 1 Black cardamom
• 6 Cloves
• 1 inch stick Cinnamon
• 6-8 Black peppercorns
• 1 teaspoon Cumin seeds
• 6-8 cloves Garlic chopped
• 3 medium Onions chopped
• 1 inch piece Ginger cut into thin strips
• 1/2 tablespoon Dill leaves (suva) chopped
• 1 teaspoon Kasoori methi roasted and crushed

Method

1. Mix together half a cup of yogurt, ginger-garlic paste, turmeric powder, one teaspoon of red chilli powder, coriander powder, garam masala powder and salt to taste. 
2. Marinate the lamb cubes in this mixture for about half an hour. Blanch spinach in salted boiling water for one minute. 
3. Drain and refresh. Grind spinach and green chillies together to a coarse paste. Keep aside. Heat a thick-bottomed pan. Add bay leaves, green cardamoms, black cardamom, cloves, cinnamon, peppercorns, cumin seeds and roast.
4. When a nice aroma is given out, add garlic and roast till it turns light brown. Add onions and cook till translucent. Add half of the ginger julienne, remaining red chilli powder and marinated lamb cubes.
5. Cook on high heat, stirring continuously for two minutes. Add remaining yogurt, one cup of water and bring it to a boil.
6. Transfer the mixture into a pressure cooker and cook for eight whistles. Wait till the pressure goes off. Open the lid, add spinach paste, dill leaves and adjust salt.
7. Cook till lamb is fully blended with spinach and is tender. Sprinkle kasoori methi and serve hot, garnished with remaining ginger julienne.

Nutrition Info