Saag Gosht Recipe or the Spinach Mutton Curry, a very popular Indian dish, is an easy to follow recipe. Made with the goodness of spinach and mutton, both rich in protein, this is surely a delight to make and eat.
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Generally saag gosht would translate itself to any leafy green with mutton curry. But it is more particularly used with spinach and mutton.
If you are wondering what is the difference between my previously shared Palak Gosht and this saag gosht recipe. I would say there is not much of a difference. But the only thing that differs, is in Palak Gosht we chop the leaves and add. Whereas in the Saag Gosht Recipe, we will authentically puree the spinach.
When we puree the spinach, it is rich and creamy. A perfect dish to serve at any party table along with roti or paratha.
But why think about the party table, don’t we all love this delightful dish for our everyday meal. Enjoying this flavorful Saag Gosht Recipe during the cold winter time will be an altogether different feeling.
We will not cook the palak too much. The blanching and grinding will be more than enough to cook through to it. We will add the spinach puree after we make the mutton curry. The last few minutes of cooking the mutton would suffice to add the palak.
Do not leave the spinach leaves in hot water for too long. The palak would lose it’s nutrients.
The mutton and veggie combination is surely a delight to non veg lovers. You will find lot of such combinations on my blog. Whether it is the Keema Palak, Beans Gosht, or the Methi Gosht recipe, there will be no dearth of them.
So let’s get started with the Saag Gosht Recipe, Spinach Mutton Curry
Saag Gosht Recipe, Spinach Mutton Curry
Ingredients
- 500 gms mutton cut into small pieces
- 4 bunches of spinach stems removed
- 3 tbsp oil
- 2 onions finely sliced
- 1 tbsp ginger garlic paste
- 1 tsp red chili powder
- 2 tsp coriander powder
- 1 tsp turmeric powder
- salt to taste
- 1/2 tsp roasted cumin powder / jeera powder
- 1 tsp garam masala powder
- 2 tbsp coriander leaves / cilantro finely chopped (optional)
Instructions
- Heat oil in a pan and fry the onion till lightly brown. Add the ginger garlic paste and fry till the raw smell from the ginger garlic paste has vanished.
- Add the mutton pieces and and cook till all the water dries up.
- Now add the red chili powder, coriander powder, turmeric powder and salt and mix well.
- Add a cup of water and close the lid of the pan. Cook till the mutton is just about done. If necessary add in more water.
- While your mutton is getting cooked, get your spinach ready.
- Take a large bowl of ice water and set this aside.
- In another large pan, take more water. Add salt to it and bring it to a boil.
- When the water starts boiling, add the spinach leaves. Let it rest for about 15-20 seconds. Remove the leaves from the hot water and dip them in ice cold water. Remove from the cold water immediately.
- Place these blanched spinach in a blender and make a coarse paste.
- Add this spinach puree to the mutton curry and mix well. Cook on simmer till the mutton is fully cooked.
- Add the cumin powder and garam masala powder. Give it a stir and add the coriander leaves for garnish. Remove from heat.
- Serve hot with roti, paratha or rice.
Signing off until next time,
Fareeha.
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