Skip to main content

Mutton Saag

By

 


Hello friends,

    Today I am going to share with you one of the famous street food of Jaisalmer(Rajasthan) "Saag Gosht". The state of Rajasthan is rich with diverse culture and heritage that make it a constant on every traveller's bucket list. In this very state is the 'Golden City of Jaisalmer' that sits atop a yellow sandstone ridge and houses the Jaisalmer fort. 'Mutton Saag' is Jaisalmer's one of the most famous non-vegetarian street food offerings. It will surely tantalise your taste buds. So let's start making'Mutton Saag'.

Ingredients:-

1.Spinach- 3 medium bunches.

2. Mutton- 600g.(boneless). Cut into 1inch size.

3. Yogurt- 3/4cup.(homemade).

4. Ginger-garlic paste- 1tbsp.

5. Turmeric powder- 1/2tsp.

6. Red chili powder- 2tsp.

7. Coriander powder-1/2tsp.

8. Garam Masala powder-1tsp.

9. Salt-To taste.

10. Green chilies- 3-4 .

11. Tomato puree- 2tbsp.

12. Mustard paste- 2tsp.

13. Onion- 3medium (chopped).

14. Sugar- 1tsp(optional).

15. Sunflower oil- 3-4 tbsp.

16. Dill leaves (suva)- 1/2tbsp(chopped).

17. Bay leaves-2(whole).

18. Green cardamom- 3pods.

19. Black Cardamom-1pod.

20. Cloves- 6(Whole).

21. Cinnamon stick-1(1-inch size).

22.Cumin seeds- 1tsp.

23. Black pepper corns- 6-8(whole).

24. Garlic- 7-8cloves(chopped).

25. Ginger- 1inch(julienned).

26. Dry fenugreek leaves- 1tsp(roasted and crushed).

Preparation Method:-

Step 1-Place a pan on high flame. Add sufficient water and salt. Once water start boiling blanch spinach in salted boiling water for 1 minute. Drain and refresh.

Step 2- Now add blanched spinach and green chilies into a grinder. Make a coarse paste. Set aside.

Step 3- Take a large bowl. Add Yogurt (1/2cup), ginger-garlic paste, Turmeric powder, red chili powder, garam masala powder, salt. Mix all spices very well.

Step 4- Now add cleaned mutton pieces in this mixture (step-3). Combine mutton pieces well with all spices. Set aside for 45 minutes.

Step 5-  After 45 minutes, Place a heavy bottom pan on high flame. Now add sunflower oil. Once oil heated well,add Bay leaves, green cardamom, Black Cardamom, cloves, cinnamon stick, pepper corns, cumin seeds. Saute them until fragrant. 

Step 6- Next add garlic cloves and roast till translucent. Now add half of the julienned ginger, remaining red chili powder, Tomato puree. Saute till moisture evaporates.

Step 7- Now add marinated Mutton pieces. Cook on high heat, stirring continuously. For 2 minutes. Add remaining yogurt and a cup of water. Mix well.

Step 8- Once gravy will start boiling. Turn off the flame. Transfer the Mutton pieces and gravy into a pressure cooker. Cook for 8 whistles. wait till the pressure goes off. Open the lid, add spinach paste, mustard paste. Mix well and adjust salt at this stage.

Step 9- Cook until the lamb is fully  blended with spinach and is tender. Sprinkle crushed dry fenugreek leaves. Turn off flame.

Step 10- Garnish with remaining julienned ginger and serve hot with rice or chapati.

##Thank you for your kind support 😊♥️🙏

image credit: source


Labels:

Comments

Post a Comment

Last week's top

Italian Dessert - "Pistachio Panna Cotta"

By
image credit Hello readers,      Today I'm going to share with you an Italian dessert "Pistachio Panna Cotta". This is a traditional dessert of northern Italian region of Piedmont, "Panna cotta" in Italian means "cooked cream". One unverified source says that Panna cotta was invented by a Hungarian woman in the 'langhe' in the early 1900s. Ingredients: 1. Heavy cream- 500 ml. 2. Sugar-80 gm. 3. Milk- 100 ml. 4. Pistachio-200 gm 5. Pistachio- 1 tbs crushed. 6. Gelatin- 1 tbs ( unflavored). 7. Vanilla extract-1/2 tsp. 8. Water- 1/4 cup. Preparation Method: Step1- Take a bowl mix gelatin with 1/4 cup of room temperature water. Set aside. Step 2- Take a saucepan pour the milk  and cream into the saucepan and bring to boil in medium low flame, now add sugar, Pistachios, vanilla extract and boil again. Step 3- Remove saucepan from the gas oven now Grind to a smooth paste with the mixture and strain through a smooth strain...
Post a Comment
Read more

Chicken Momo

By
  Hello readers,      Today I will share you a very famous cuisine "MoMo". The word "Momo" comes from a Chinese loanword "Momo" which translates to " Steamed Bread". It's true that the origin of "Momo" is not very clear. However, prevalent belief is that it was originated in 'Tibet' through the influence of Chinese cuisine. This dish is popular among the newar community of 'Katmandu valley', one prevalent belief is that Newari traders brought 'MoMo' techniques from 'Lhasa','Tibet'. They modified the seasonings of the dish with available ingredients. According to Oxford English Dictionary, 'MoMo' is a Tibetian teamed dumpling filled with meat or vegetables. So let's start to make "Chicken MoMo". Ingredients:- 1. All purpose flour-2 cups. 2. Baking powder-1-1/2tsp. For Fillings:- 1. Boiled chicken-1 cup (minced). 2. Portabello Mushrooms- 1/8 cup finely chopped. 3. Cabbage-1...
Post a Comment
Read more

Chinese Cuisine - "Mixed gravy Chow mein"

By
image source Hello readers,      Today I'm going to share with you a Chinese Cuisine "Mixed gravy Chow mein". Before that would like to share few information regarding chow mein,  do you know Chinese have been feasting on noodles for approximately 2000 year since the 'Han dynasty'( 206 BC-220 AD). Chinese noodles known collectively as 'Mien'. Ingredients: 1. Chinese egg noodles -300 - 400 gm. 2. Eggs- 3 lightly beaten with salt. 3. Boneless boiled chicken -1 cup( breast pieces). 4. Small raw prawns -1/4 cup. 5. Oyster Sauce -6 tbs. 6. Vegetable oil -3 tbs. 7. Chili oil -2 tbs. 8. Sesame oil -3 tbs. 9. Low sodium soy sauce - 3 tbs. 10. Chicken stock -5 cups. 11. Corn starch -1 1/2 tbs. 12. White pepper powder - 1/2 tsp. 13. Granulated sugar- 1 tbs. 14. Salt- To taste. Vegetables: 1. Bell pepper (green, yellow,red) -1 cup. 2. Carrot (medium) -1/2  cut into slices. 3. Button mushroom - 2 sliced. 4. Spring onion - 1...
Post a Comment
Read more