Prepare to tantalize your taste buds with a dish that promises to transport you straight to the heart of India's rich culinary landscape! Saag Gosht, a mouthwatering fusion of tender mutton and vibrant green leafy vegetables, is not just a meal—it's an experience that will make your kitchen come alive with aromatic spices and traditional flavors. Whether you're a seasoned cook or an adventurous food lover, this recipe is about to become your new obsession, offering a perfect balance of protein, greens, and explosive Indian spices that will leave you craving more with every single bite.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 500g mutton, cut into pieces
- 300g spinach or mustard greens
- 2 onions, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 green chilies, slit
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- 3 tablespoons oil
Instructions
- Thoroughly wash the mutton pieces and pat them dry with a clean kitchen towel. Ensure the meat is at room temperature before cooking.
- Wash the spinach or mustard greens carefully, removing any tough stems. Blanch the greens in boiling water for 2-3 minutes, then immediately transfer to ice-cold water to retain their vibrant green color. Drain and roughly chop the greens.
- Heat oil in a heavy-bottomed cooking pot or pressure cooker. Add cumin seeds and let them sizzle for 30 seconds until they become fragrant.
- Add finely chopped onions and sauté until they turn golden brown and translucent, approximately 5-7 minutes.
- Stir in ginger-garlic paste and green chilies. Cook for another 2-3 minutes until the raw smell disappears.
- Add mutton pieces and cook on high heat, stirring continuously to seal the meat and prevent sticking. Brown the meat on all sides for about 5-6 minutes.
- Sprinkle coriander powder, salt, and continue cooking. The meat will release its own juices, creating a rich base for the curry.
- Add the blanched and chopped greens to the pot. Mix well with the meat and spices.
- If using a pressure cooker, close the lid and cook for 4-5 whistles. If using a traditional pot, cover and simmer on low heat for 40-45 minutes until the meat becomes tender.
- Once the meat is cooked, sprinkle garam masala and give a final gentle stir.
- Let the dish rest for 10 minutes before serving to allow the flavors to meld together. Serve hot with steamed rice or Indian bread like roti or naan.
Tips
- Choose high-quality, fresh mutton with some fat marbling for maximum tenderness and flavor.
- Always pat the meat dry before cooking to ensure proper browning and seal in the juices.
- Use fresh greens like spinach or mustard greens for the most authentic taste and nutritional value.
- Allow the meat to come to room temperature before cooking to ensure even cooking.
- Don't rush the onion caramelization—golden brown onions are key to developing a deep, rich flavor base.
- If you prefer a smoother consistency, you can blend the greens before adding them to the meat.
- Let the dish rest for 10 minutes after cooking to allow the flavors to fully develop and integrate.
- Pair with freshly made roti, naan, or steamed basmati rice for the complete experience.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
