Category Archives: Saagwala

Lamb or Mutton Saagwala

Lamb or Mutton Saagwala

2016-04-02 15.55.52

900 Grams Boneless Lamb or Mutton (to be cut into medium sized cubes and boiled with turmeric, black cardamom, cinnamon leaves, cinnamon, cloves, green cardamom, salt, water). Pressure Cooked or in a vessel till nearly done.

Ingredients:

2 two inch piece ginger

1Pod Garlic (10 flakes)

2 Green Chillies (according to spice requirements)

2 sprigs Curry Leaves

(The above to be ground- green masala)

A big bunch of fresh coriander leaves (chopped)

3 Tbsps. Kasoori Methi (Dried Fenugreek Leaves)

2 Bay leaves (broken)

1 tsp of Cumin seeds

4 Tablespoons Oil

2 Big onions – roughly chopped.

150 gms Spinach leaves (washed) – can increase quantity (200 gms)

For boiling mutton or lamb

½ tsp turmeric,

2 black cardamom,

2 cinnamon leaves,

2 pieces cinnamon,

6 cloves,

6 green cardamoms,

1 tsp salt,

½ cup water

Method:

Boil the cut meat and keep aside (use ingredients as suggested above). Grind the ginger, garlic, green chillies and curry leaves.

Boil water in a vessel (sufficient for the spinach leaves). Drop the spinach leaves in the boiling water and remove after a minute. Drain the water by placing in a colander. When cooled down, grind in blender to a fine paste.  Reserve the water from washing the blender.

Place a deep pan on gas or electric stove. Add oil. When hot add bay leaves and then cumin seeds. Fry for 30 seconds and then add the ground green masala-fry for a minute. Add chopped onions and ½ tsp salt and fry till slightly brown. Add chopped coriander leaves and fry for another two minutes. Add the boiled meat pieces. Mix well and then add Kasoori methi and again mix. Add the water from blender and half cup stock (boiled meat water). Close and cook for 10 to 15 minutes till meat is fully cooked. Check if meat is cooked and for salt. Add Salt if required. Add the rest of the stock (another half cup). Don’t add all stock if it is too much. Close and bring to a boil. Add the ground spinach. Mix and give a boil and put off. Do not close and cook (the spinach will lose its colour). Remove from flame and close with lid.

That’s it Lamb or Mutton Saagwala.

 

 

 

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