Saag Meat

Ingredients

• • Mutton (assorted cuts) - 500 grams
• • Spinach leaves/Palak - 1 bunch
• • Oil - 3 tablespoons
• • Onions (prepare: ground to a paste) - 3
• • Ginger paste - 1 ½ teaspoons
• • Garlic paste - 1 ½ teaspoons
• • Tomato puree - 2 tablespoons
• • Salt - as required
• • Jeera/Cumin powder - 1 teaspoon
• • Dhania/Coriander powder - 1 teaspoon
• • Chilly powder - ½ teaspoon
• • Khus khus/Poppy seeds - 1 teaspoon
• • Garam masala (for garnishing) - a little

Method

• 1. Boil the spinach leaves & grind to a fine paste
• 2. Heat oil and fry onion paste until golden brown. Add ginger and garlic pastes and fry for 2-3 minutes.
• 3. Add the mutton pieces, chilly powder, khus khus and salt. Roast over medium heat until meat is browned.
• 4. Add the jeera powder, dhania powder, tomato puree and the ground spinach.
• 5. Simmer & cover, stirring occasionally until mutton is tender.
• 6. Sprinkle with garam masala and serve hot with boiled rice.