Make this saag gosht in the winters as a perfect dish of mutton. 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.
Saag Gosht / Mutton Cooked with Greens
- ½ kg Mutton (with bones)
- ½ cup Thick curd
- 2 teaspoon Ginger garlic paste
- ½ teaspoon Garam masala powder
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- ½ cup Golden fried onion
For the green puree
- 2 cups Spinach / palak
- 1 cup Fenugreek / Methi
- 1 cup Radish greens / Mooli ke patte
- ½ cup Coriander / Dhaniya
- 2 Green chili
For the gravy
- 4 tablespoon Mustard oil
- 2 tablespoon Clarified butter / Ghee
- 3 – 4 Cloves
- 3 – 4 Black peppercorns
- 2 Black cardamom
- 1 inch Cinnamon
- ½ cup Onion (thinly sliced)
- 3 tablespoon Tomato puree
- 2 teaspoon Coriander powder
- ½ teaspoon Turmeric powder
- ½ teaspoon Red chili powder
- ½ teaspoon Roasted cumin powder
- 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 tablespoon 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.