Saag Meat (Mutton in Spinach)

Ingredients

• 500 gMutton
• 500 gSpinach, boiled and pureed
• 1 cupTomatoes, grated
• 1/2 cupOnion, grated
• 1 tspGinger, grated
• 1/2 tspGarlic, grated
• 3 tbspOil
• 1/2 tspTurmeric (haldi)
• 1/2 tspCumin (jeera) powder
• 1/2 tspCoriander (dhania) powder
• 1/2 tspRed chilli powder
• 1/2 tspBlack pepper
• 1/2 tspGaram masala
• 2 tbspKasuri methi
• 1 tbspMilk
• 2 tspLemon juice
• 1/2 tspSalt

Method

1. 1

   Heat oil. Cook the grated onion with garlic till deep brown.

2. 2

   Add all dry spices except garam masala. Add a splash of water and the grated tomato. Cook 5 minutes till oil separates.

3. 3

   Add the mutton pieces and salt. Cook on a high flame, then cover and braise on low until tender — about 30–40 minutes. Add a little water if needed.

4. 4

   Add the spinach puree. Cook on a high flame for 4–5 minutes — the gravy darkens as the spinach reduces.

5. 5

   Stir in ginger, kasuri methi, garam masala and milk. Cook 2 minutes more.

6. 6

   Finish with lemon juice off the heat. Serve with makki ki roti or naan.