Punjab
Saag gosht
Tender mutton folded into a spiced spinach gravy. Greens and meat, the winter handshake.
90 minTime
38 gProtein each
mediumSpice
Make it your way
Grandma's wayMutton, spinach, a knob of butter. Winter done right.
The original373kcalsame
38 gproteinsame
7 gfibresame
90minutessame
Classic saag gosht.
Per serving, worked out from the ingredient table.
Ingredients
Method
4 steps- 1Blanch the spinach and methi in boiling water for 2 minutes, cool and blend coarsely with green chilli.
- 2Heat oil in a cooker, add whole spices and fry onions golden. Add ginger garlic paste, then the mutton, and bhuno 10 minutes.
- 3Add powders, tomatoes and curd and cook until oil separates. Add water and pressure cook 5 to 6 whistles, then let the pressure release naturally.
- 4Stir in the spinach puree and simmer open for 8 to 10 minutes. Finish with garam masala and butter.
Serve it like this
Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.