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Saag Gosht

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Come winters and the green leafy vegetables stare at you & literally beg you to pick them and make something tasty out of them! Having been born & brought up in Delhi Sarson ka Saag has been one of my favourite winter dishes! And Saag Gosht also got in the list as I was growing up!

I saw this wonderful recipe posted by Jaspreet Nirula on the Sikandalous Cuisine FB Page and definitely wanted to give it a shot even when it was going to be a tough task even coming close to his end product! This by far has been the most comprehensive & time consuming recipe I have ever cooked! And the final result just blew me up! It was so damn delicious and very close to the Dhaba Saag Meat dishes I have eaten in the past! Honestly I was so proud of myself!

We cleaned up all the Gosht pieces and some gravy was left and we made Saag ke Paranthe which were pretty decent too! Making the best out of it!

Yes it is a painstaking recipe & involves a lot of preparation and steps but the patience would reap a lot of delicious benefits! So do give it a shot!

Without further adieu, the recipe details:

Ingredients:

Mutton: 1 kg (small pieces)
Cloves: 10
Black Cardamoms: 4
Green Cardamom: 6
Peppercorns: 14
Cinnamon sticks: 2
Bay leaves: 2
Mustard oil:  5 tbsp

For the Marinade:
Ginger Paste 2tsp
Garlic 2tsp
Green Chili paste 2tsp
Red Chili powder 1tsp
Thick Curd 2tbsp
Salt to taste

For the Masala:
Onions: 3 medium sized
Tomatoes: 3 medium sized
Cumin seeds: 2 tsp
Red Chili powder: 3 tsp
Coriander powder: 4 tbsp
Turmeric: 2 tsp
Cumin powder: 4 tsp
Spinach Puree (blanched first and then pureed): 2 cups
Salt to taste
Mustard oil: 3 tbsp
Ghee 1-2tbsp (optional)

Method:

1. Mix in all the ingredients listed under marinade section and add cleaned mutton pieces in it. Let it marinate overnight in the refrigerator.

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2. Take a heavy bottomed pan – add mustard oil and heat it until smoked – lower the heat and let the temperature of oil also reduce.

3. Add whole garam masala and let it splutter for an minute or so.

4. Now add the mutton pieces along with the marinade and stir on high heat for 4-5 minutes.

5. Now lower the heat, cover and cook the meat for 20-25 minutes and keep bhunnoing.

6. Keep stirring in between and keep it aside.

Now we got to prepare the main masala

7. Take a non-stick pan – add the mustard oil and heat it until smoked – lower the heat and let the temperature of oil also reduce.

8. Now add cumin seeds and let it splutter. Add finely sliced onions and cook until golden brown. Now add the dry spices along with salt and splash some water so that spices do not burn.

9. Now add the finely sliced tomatoes and mix well. Lower the heat, cover and cook until tomatoes disintegrate, cook well and the oil leaves the sides of the masala.

10. Now add the spinach puree and cook for around 10 minutes.

11. Add the mutton along with the juices and mix well.

12. Lower the heat, cover and cook until mutton is tender and meat is laced with the masala.

13. Ensure that it is not watery. Finally, add the ghee, cover and let it infuse.

14. Let the dish rest for 8-10 minutes and then serve hot with roti or paratha of your choice.

15. First thank Mr. Jaspreet Nirula and if you feel like thanking me then you can do that as well!

 

So till the time we meet again…

Cheers to life…

Till then ride safe and have safe sex…

Inquilab Zindabad…

Hasta la Victoria Siempre…

Jai BoP!

3 Comments

  1. Awesome….!!
    will give it a shot soon…!!

  2. That looks so scrumptious and delicious, will be perfect with a hot Garlic naan. Feeling desperately hungry now. Thanks for sharing such a fabulous recipe Nishant.

  3. Vilma Tony

    I have always been a fan of Mr Jaspreet Nirula.Now I thank you too for the recipe.Will try it at the earliest

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