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| Main ingredients | Mutton on the bone, Ginger, Garlic, Green chillies, Onions, Cinnamon, Green cardamoms, Black peppercorns, Cloves, Bay leaf, Turmeric powder, Mustard leaves, Spinach leaves, Bathua leaves, Cornmeal, Ghee, Dried red chillies, Garam masala powder, White butter |
| Cuisine | Punjabi |
| Course | Main course mutton |
| Prep time | 30-35 minues |
| Cook time | 35-40 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Moderate |
| Others | Non vegetarian |
Ingredients
- Mutton Mixture
- 750 grams mutton (gosht), cut into 2-inch pieces on the bone
- 1½ tablespoons ginger-garlic paste
- 2 green chillies, slit
- 1 medium onion, sliced
- ½ inch cinnamon
- 2-3 green cardamoms
- 4-5 black peppercorns
- 3-4 cloves
- 1 bay leaf
- Salt to taste
- ½ teaspoon turmeric powder
- Saag Mixture
- 3 cups shredded fresh mustard leaves (sarson)
- 1 cup shredded fresh spinach leaves
- 1 cup roughly chopped fresh bathua leaves
- Salt to taste
- 1 tablespoon chopped garlic
- 1 tablespoon chopped ginger
- 2 green chillies, chopped
- 2 tablespoons cornmeal (makai ka atta)
- Tempering
- 3 tablespoons ghee
- 1 tablespoon chopped garlic
- 1 tablespoon chopped ginger
- 2 green chillies, chopped
- 2 medium onions, chopped
- 4 dried red chillies
- ½ teaspoon garam masala powder
- White butter for garnish
- Makki di roti for serving
Method
- Heat a pressure cooker, add mutton, ginger-garlic paste, green chillies, onion, cinnamon, green cardamoms, black peppercorns, cloves, bay leaf, salt, turmeric powder and 2 cups water and mix well.
- Cover the cooker with its lid and cook under pressure on medium heat till the pressure is released 4-5 times.
- Meanwhile, heat another pressure cooker. Add mustard leaves, spinach leaves, bathua, salt and ¾ cup water and mix well. Cover the lid and cook on medium heat till the pressure is released once. Open the lid once the pressure settles completely.
- Add garlic, ginger and green chillies to the greens mixture, cover and cook for 5 minutes.
- Mash with the spoon and cook for 5 minutes more.
- Add cornmeal and mix well. Mash with a churner (mathni).
- Open the lid of the pressure cooker with mutton once the pressure settles completely.
- For the final tempering, heat ghee in a non-stick pan, add garlic, ginger and green chillies, mix and sauté for 30 seconds. Add onions, mix and sauté till golden brown.
- Add dried red chillies, mix and sauté. Drain the cooking liquid from mutton and add the mutton pieces to the tempering, mix sauté for 1 minute.
- Add cooked greens mixture and mix well. Add the mutton stock and mix well. Cover and cook for 4-5 minutes.
- Remove the lid, add garam masala powder and mix well.
- Transfer into a serving bowl, add a dollop of white butter and serve hot with makki di roti.
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