Saag Gosht (Mutton Curry with Puréed Spinach)

Spinach combines very beautifully with robust flavor of lamb/goat meat (usually called mutton) and it is a well known fact. Saag Gosht, is very popular Indian dish which is rich in flavor and packed with nutrition. So this weekend make this warm, comforting and wholesome dish at home and dig in with some flavored rice or rotis.

Some people, add chopped spinach to the mutton and slow cook it until done but to me, pureed spinach works best. It gives totally new dimension to the dish, adding richness and creaminess. And also, I add the spinach puree when the mutton is almost done i.e., last ten minutes. This keeps the flavor and color of the spinach fresh.

Ingredients:

Servings: 6

Ingredients:

For Marination:

Lamb or Goat Meat: 2 lb (approx 1 kg), with bone
Ginger Garlic Paste: 1 tbsp (or use 1″ inch ginger and 5 large cloves finely chopped)
Red Chili Powder: 1 tsp
Turmeric Powder: 1/2 tsp
Coriander Powder: 1.5 tbsp
Cumin Powder: 1 tsp
Salt: 1.5 tbsp (As required)
Yogurt: 1/2 cup
Garam Masala Powder: 1/2 tsp

For Gravy:

Cumin: 1 tsp
Whole Black Peppercorn: 10
Bay Leaves: 2
Cloves: 5
Green Cardamom: 3
Cinnamon Stick: 1″ stick
Onion: 1 Large, sliced
Green Chillies: 3, chopped finely
Spinach: 500 gms
Pepper Powder: 1 tsp (As required)
Garam Masala Powder: 1/2 tsp (I used powder of equal quantities of cloves, cinnamon and green cardamom)
Lemon Juice: 1 tbsp
Oil: 2 tbsp
Water: 1 cup

Full recipe: Saag Gosht (Mutton Curry with Puréed Spinach)

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