• admin
• Jul 20,2008
• In: Featured Recipe, Mutton Recipes

Saag Gosht recipe

This dish tastes better with keeping. It is particularly good if made a few hours in advance, and allowed to rest at room temperature before being reheated and served. This dish keeps well in the refrigerator for up to 2 days and also freezes well. Before serving, taste for salt, and if necessary, fold in a little garam masala.

Ingredients:

.
For The Lamb
500 g lamb fillets
1 large onion, chopped fine
1 bunch spinach leaves, roughly chopped
2 tbsp fresh cream
ghee [clarified butter] for tempering

.
For The Marinade
2 tsp garam masala
1 tsp cumin powder
1 tsp turmeric powder
salt to taste
2 green chillies
1/2 cup mint leaves
1/2 cup coriander leaves
4 cloves of garlic
1″ piece of ginger
1″ piece of cinammon

.

Method:

Assemble all the ingredients for the marinade. Roughly grind them using a mortar and pestle till a rustic,chunky paste is formed. Cut lamb fillets into small, even sized pieces. Combine lamb and marinade in a glass bowl and toss well, coating the lamb evenly with the marinade.

Heat ghee [2 tsp] in a wide, flat bottomed pan. Add the marinated lamb and cook on high heat for 5 minutes, stirring and tossing well. Add the onions and cook for another 5 minutes. Add the spinach and cream. Adjust the seasoning and simmer covered with a lid for approximately 20 minutes on low heat.

Serving suggestions
Serve hot with ‘rotis’ or naan bread.