Saag Meat

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Published under: Mutton

Saag Meat / Lamb cooked in Spinach Sauce
Lamb – 500gm, cut into pieces
Spinach (palak) – 4 cups, chopped
Ghee – 1/2 cup
Onions – 1 cup, chopped
Ginger Paste – 2 tbsp
Garlic Paste – 2 tbsp
Coriander Powder – 2 tbsp
Red Chilli Powder – 2 tbsp
Turmeric Powder – 1 tsp
Cumin Seeds – 1 tsp
Garam Masala Powder – 1 tsp
Yogurt – 1/2 cup
Salt – 2 tsp

1. Heat the ghee in a kadai, stir in the onions and fry till light brown.
2. Add the ginger-garlic pastes and sauté for a while.
3. Add the lamb and cook for 10 minutes.
4. Add the coriander powder, red chilli powder, turmeric powder, cumin seeds, garam masala powder, yorgurt and salt.
5. Cook for 15 minutes.
6. Finally, add the spinach and cook on low heat till the spinach has wilted, the lamb is tender and there is hardly any liquid left.
7. Serve hot with a dash of clarified butter sprinkled on the top.

image credit: corianders

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