Saag Gosht
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Saag Gosht

Saag Gosht is mouth-watering curry of lamb/mutton cooked with coarsely pureed spinach and spices. Saag gosht taste best when served with hot steaming phulkas or parathas or nan and steaming hot Jeera rice or pulao.   If truth be told, this dish is a need of my house as my son only likes chicken and mutton in one form or other. I have tried to feed him all types of vegetables in every possible way but in vain. This one always works for me as the Iron, Folates, Vitamins, Calcium and Potassium of the Spinach goes along well with mutton, and he is happy...so am I :-)

Farrukh Aziz

Ingredients

  1. 1 cup spinach coarsely pureed/paste
  2. 2 onions medium , finely chopped
  3. 3 tomatoes large , finely chopped
  4. 1 tablespoon ginger garlic paste
  5. 6 – 8 nos black peppercorns
  6. 1 & 1/2 inch cinnamon stick of
  7. 5 - 6 cloves
  8. 1 bay leaf
  9. 3 - 4 cardamom green
  10. 1 ½ teaspoons coriander powder
  11. ½ teaspoon turmeric
  12. 1 teaspoon red chilli Kashmiri powder
  13. 1 teaspoon garam masala powder
  14. 1 tablespoon dill leaves (soya bhaji) finely chopped
  15. 1/4 cup onion golden fried (birista),crushed
  16. 1 - 2 green chilli , finely chopped ( you may adjust accordingly)
  17. Salt as per taste
  18. 1 cup Water (warm)
  19. 4 tablespoons oil
  20. 1 tablespoon ghee
  21. 1 teaspoon cumin seeds
  22. 2 - 3 2 chilies whole dried red broken into

Method

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    In a pressure cooker, heat 2 tbsp of oil, add onion and fry till translucent. Add whole spices(black pepper corn, cinnamon, cloves, green cardamom, bay leaf), sauté for a minute.

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    Add mutton and ginger garlic paste, chopped green chilies, let it fry for 2-3 minutes

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    Add chopped tomato and let it cook till all the water of the tomato dries.

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    Add coriander powder, turmeric, red chili powder, garam masala, crushed golden fried onions, salt and sauté for 2 – 3 min on high heat till oil starts seperating.

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    Add 1 cup of warm water, pressure cook for 3 whistles or till done.

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    Finally, add pureed spinach, dill leaves and lemon juice, stir once(do not overmix) and cook it uncovered for 3-4 minutes

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    Heat 1 tbsp ghee in a pan, add cumin and let it crackle. Add broken red chilies, pour over the mutton.

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    Dish out and serve hot with choice of nan, roti or rice.

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