Saag Gosht… Variety of fresh and crisp greens stalked in huge piles at the local vegetable vendors makes it very difficult to ignore them and why to when they are healthy and delicious to eat as well. During a recent trip to the whole sale vegetable market, I got loads of Spinach, Mustard, Fenugreek, Coriander and Radish greens. Some of it went into the Sarson Ka Saag that we enjoyed with hot Makki Ki Roti and the remaining was made into this super awesome Saag Gosht.
I used frozen mutton from Chevon Food for this recipe which was part of the huge gift hamper sent to me by West Coast Group as a congratulation gift to celebrate the win of my blog at the prestigious Food Bloggers association Indian Awards, 2014. I must say I am impressed by the quality of the meat and will definitely recommend it to my friends and readers. Chevon makes sure the meat is frozen at it’s peak quality to preserve it in better state and it is vacuum packed with three layer packing to maintain product quality. The quality showed in the resultant curry. The flesh was perfectly cooked and was falling off the bones, even though I reduced the cooking time a bit.
So here is the recipe to make this winter special Saag Gosht.
Recipe to make Saag Gosht
- For marinating
- Mutton - 1/2 kg (with bones)
- Thick curd - 1/2 cup
- Ginger garlic paste- 2 tsp
- Garam masala powder - 1/2 tsp
- Lemon juice - 1 tbsp
- Salt -1 tsp
- Golden fried onion - 1/2 cup (Recipe here)
- To make puree
- Spinach / palak - 2 cups
- Fenugreek / Methi - 1 cup
- Radish greens / Mooli ke patte - 1 cup
- Coriander / Dhaniya - 1/2 cup
- Green chili - 2
- For the gravy
- Mustard oil - 4 tbsp
- Clarified butter / Ghee - 2 tbsp
- Cloves - 3-4
- Black peppercorns - 3-4
- Black cardamom - 2
- Cinnamon - 1 inch piece
- Onion - 1/2 cup (thinly sliced)
- Tomato puree - 3 tbsp
- Coriander powder - 2 tsp
- Turmeric powder - 1/2 tsp
- Red chili powder - 1/2 tsp
- Roasted cumin powder - 1/2 tsp
- For marination
- Mix all the ingredients for marination in a bowl.
- Cover and refrigerate for 2-3 hours.
- To make puree
- Clean and wash the greens thoroughly under running water.
- Heat water in a large pot.
- When the water comes to a boil, add 2 tbsp of salt to it.
- Add the washed greens and cook for 2 minutes.
- Remove from heat.
- Drain the water and run the greens under cold water.
- Drain nicely.
- Blend the greens in a blender to make a smooth paste.
- Keep aside.
- For the gravy
- Heat mustard oil in a pressure pan.
- When it starts to smoke, simmer the heat and let the temperature of oil come down a little bit.
- Add cloves, black peppercorn, black cardamom and cinnamon and fry for 20 seconds.
- Add sliced onion and fry till golden brown.
- Add the marinated meat along with the marinade and cook on high heat for 3-4 minutes.
- Add tomato puree and cook for another minute.
- Add coriander powder, turmeric powder, red chili powder and roasted cumin powder.
- Add little water and fry for 2-3 minutes.
- Add a cup of water and pressure cook till mutton is cooked.
- Add the pureed greens and cook for 30-40 seconds.
- Drizzle ghee on top and cook for another minute.
- Garnish with golden fried onions.
- Serve hot with rice or phulka.