Mutton Saagwala / Saag Ghost - Mutton pieces ghee roasted and pressure cooked/slow cooked, in a rich, earthy gravy made with mustard greens, baby spinach and Indian spices.
Mustard greens and baby spinach combines very well with the robust taste of mutton; and the spices, quite literally uplifts your senses. This dish is rich in flavor and packed with nutrition. 'Saag' is India's favorite winter food. So make this warm, comforting and wholesome dish on a chilly night and dig in with some keto naan or flavored cauliflower rice.
600 gm Mutton, cut into pieces/cubed
100 gm baby spinach + 200 gm mustard greens (approx 200 gm), blanched and pureed
1/4 cup coriander leaves, chopped
1 cup yogurt, well beaten
2 medium red onions, finely chopped
1 inch ginger, chopped
6-8 garlic cloves, chopped
2 green chillies, finely chopped
1/4 tsp turmeric powder
1/4 tsp cayenne pepper
1 tsp coriander powder
2 tsp cumin powder
1/4 tsp garam masala
1 tsp cumin seeds
6 whole black peppercorns
2 bay leaves
1/2 inch cinnamon stick
5 - 6 green cardamom pods
Salt to taste.
4 tbsp Ghee / clarified butter
Juice of 1 lemon.
In a pressure cooker, heat the ghee over a medium-high flame and add cumin seeds, peppercorns, cloves, bay leaves, cinnamon and cardamom pods. Stir for few seconds until fragrant.
Now put in the onions, garlic and ginger. Stir and fry until the onions are golden brown. Add green chillies.
Add the meat, ground cumin, ground coriander, cayenne pepper, and some salt. Saute for 5 minutes, until all the mutton is well seared.
Add yogurt. Stir and fry for a minute. Keep doing this until all yogurt has been well incorporated with the meat and turns slightly brown.
Add water and pressure cook on medium high heat until mutton is almost done (mostly 4 - 5 whistles). Alternative, you can slow cook it for 1 hr on low flame.
Add the spinach and mustard greens puree. Add salt and stir. Simmer another 5 minutes until you have a thick, green gravy
Add the garam masala, pepper powder and adjust salt. Turn off the heat.
Add lemon juice, garnish with coriander leaves and serve hot with keto naan or turmeric cauliflower rice.