Saag Gosht / Mutton and Spinach Curry

                                                                             

This is a classic North Indian dish which has been made even more famous by Indian restaurants all across the world. "Saag" refers to the greens in the dish and "Gosht" is mutton in Hindi. Although here saag refers to spinach, it can mean any of the other green leafy vegetables too, like methi ( fenugreek leaves), sarso(mustard greens) etc.

There are obviously several ways that you can cook this combination. As in traditional recipes, there is not just one version of it. Every one has their own special recipe. The recipe I am sharing here is one which I personally like a lot. I have made it many many times and it has always been appreciated. A notable point about this recipe which makes it stand apart is that it has no tomatoes or yoghurt. And no, not even lemon juice or dried mango powder!!  It is a recipe which doesn't rely on embellishments like cream or cashew paste either but allows the wholesome, neat flavours of spinach and mutton to come through.

Ingredients: 

600 gm mutton, small pieces
500 gm spinach
1 cup  onion, sliced
1 tbsp garlic, chopped
1 inch ginger, julienne
Salt to taste
1 tsp red chilly powder
1-2 green chilly (optional)
Salt to taste
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp cumin seeds
4 tbsp oil
Whole spices: 6 green cardamom, 2 black cardamom, 4 cloves, 1 inch cinnamon, 2 bay leaves

Method:  Wash mutton well and keep aside in colander for water to drain out.  Slice onions. Finely chop garlic. Cut ginger into julienne. Clean, remove stem and wash spinach. Blanch in salted boiling water for a minute. Drain and grind coarsely with green chillies (if using).

Heat oil in  a thick bottom pan. Add  cumin seeds and whole spices. As soon as they start crackling add onions and saute till translucent. Add chopped garlic and stir. After half a minute add ginger garlic paste, red chilly powder and meat pieces. Keep stirring for a few minutes until meat pieces change colour and are lightly fried. Add 2 cups warm water and transfer to pressure cooker. After first whistle, lower heat and let it cook until meat is almost done....about 20 minutes. After steam releases, open cooker and add pureed spinach and salt. Let it simmer on low flame until meat is tender and gravy consistency is just right. Serve hot, garnished with ginger julienne.

Spinach should not be over cooked. It not only loses it's vibrant green colour but also it's nutritional value.  In this recipe blanched and pureed spinach is added towards the end of  the cooking process.