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Saag Gosht Recipe (Mutton Cooked With Greens) First Image

Goat Mutton Curry

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  • Author: Chef's Name
  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings 1x
  • Diet: Non-Vegetarian

Description

A flavorful and aromatic goat mutton curry made with spices, yogurt, and fresh greens.

Ingredients

Scale
  • 26 ounces bone-in goat mutton (or lamb), rinsed
  • ½ cup thick yogurt (dahi, curd) (or Greek yogurt)
  • 2 teaspoons ginger garlic paste
  • ½ teaspoon garam masala powder
  • 1 tablespoon freshly squeezed lime juice
  • 2 teaspoons salt (or to taste)
  • ½ cup crispy fried onions (birista)
  • 2 cups spinach (palak), packed
  • 1 cup fenugreek leaves (methi), packed
  • ½ cup cilantro (fresh coriander leaves), packed
  • 2 green chilies (or to taste)
  • 2 tablespoons sugar
  • 4 tablespoons mustard oil (or any other cooking oil)
  • 3–4 cloves (laung)
  • 3–4 whole black peppercorns (kali mirch)
  • 2 whole black cardamoms (badi elaichi)
  • 1 inch piece of cinnamon stick (dalchini)
  • ½ cup thinly sliced onions
  • ½ cup pureed fresh tomatoes
  • 2 teaspoons coriander powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon Kashmiri red chili powder
  • ½ teaspoon cumin powder
  • ¼ cup chopped dill leaves
  • 2 tablespoons ghee
  • 2 tablespoons ghee
  • 1 teaspoon cumin seeds
  • 2–3 whole dried red chilies
  • 2 tablespoons julienned ginger

Instructions

  1. Rinse the mutton well with water and drain well.
  2. Add it to a large bowl.
  3. Add yogurt, ginger garlic paste, garam masala powder, lime juice, salt, and fried onion to the bowl and mix well to coat the pieces with the marinade.
  4. Cover the bowl and refrigerate for 2-3 hours.
  5. Clean and wash spinach, fenugreek leaves, and cilantro thoroughly under running water.
  6. Heat 5-6 cups of water in a large pot over high heat.
  7. When the water comes to a boil, add sugar to it.
  8. Add the washed greens and chilies to the pot and cook for 2 minutes.
  9. Remove the pot from heat.
  10. Drain the water and run the greens immediately under cold water.
  11. Drain nicely.
  12. Transfer the blanched greens to a blender and blend to make a smooth paste. Note – You can add a little water while blending the greens if needed.
  13. Keep the green paste aside.
  14. Heat mustard oil in a pressure cooker over medium-high heat.
  15. Once the oil is hot, add cloves, black peppercorns, black cardamoms, and cinnamon and fry for 20 seconds.
  16. Add onions and cook until they turn golden brown in color, stirring frequently (10-12 minutes).
  17. Add the marinated meat along with the marinade and sauté for 3-4 minutes.
  18. Now add pureed tomatoes and cook for another minute, stirring occasionally.
  19. Add coriander powder, turmeric powder, chili powder, and cumin powder and mix well.
  20. Add ¼ cup of water and cook for 2-3 minutes.
  21. Now add 1 cup of water and close the lid of the cooker.
  22. Pressure cook for 1 whistle on high heat.
  23. Reduce the heat to low and cook for 25 minutes.
  24. Remove the cooker from the heat and let the pressure release naturally.
  25. Open the lid.
  26. Add the green paste and dill leaves and cook again for 3-4 minutes over medium heat.
  27. Add ghee and mix well.
  28. Remove the cooker from heat.
  29. Press SAUTE button on the instant pot. Follow the steps until closing the lid.
  30. Set the valve to the sealing position. Press CANCEL and then press PRESSURE COOK.
  31. Set the timer to 25 minutes at high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes.
  32. Release the remaining pressure manually and open the lid of the pot.
  33. Press SAUTE button again.
  34. Add the green paste and dill leaves and cook for 3-4 minutes.
  35. Add ghee and mix well.
  36. Press CANCEL.
  37. Heat ghee in a pan over medium-high heat.
  38. Once the ghee is hot, add cumin seeds, red chilies, and ginger and let them crackle for 6-8 seconds.
  39. Pour the tempering over the mutton and mix well.
  40. Tip – You can save some tempering to garnish the curry.
  41. Check for salt and add more if needed.
  42. Transfer the curry to the serving bowl and garnish with fried onions. Serve hot!

Notes

  • You can adjust the spices according to your taste.
  • This dish pairs well with rice or naan.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Pressure Cooking, Sauteing
  • Cuisine: Indian

Nutrition

  • Serving Size: 1 bowl
  • Calories: 420
  • Sugar: 4g
  • Sodium: 800mg
  • Fat: 28g
  • Saturated Fat: 10g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 4g
  • Protein: 28g
  • Cholesterol: 100mg

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Find it online: https://foodfusionhive.com/saag-gosht-recipe/