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

Rajasthani dessert - "Malai Ghewar"

By
image source Hello readers, Hope you all are safe? Today I'm going to share with you a Rajasthani sweet dish. 'Ghewar', this is a disc shaped sweet dish resembles with honey comb. This dish mainly made during 'Teej' and 'Raksha Bandhan' in the month of August. Today I'll share with you "Malai Ghewar" recipe. So let's start! Equipment: 1. Heavy bottom pan. 2. Cylindrical mould or container (without lid). Height should be at least 12 inch and diameter at least 5-6 inches. 3. Iron skewer. Ingredients: For Ghewar batter- 1 .Flour- 500 gm. 2. Ghee (clarified butter)- 150 gm. 3.Water- 1.5 litre. 4. Ice cube -3-4. 5. Food colour - 1/3 spoon (yellow colour). 6. Milk-1 cup. For friying ghewar- 1. Ghee ( clarified butter)- 1 kg For sugar syrup- 1. Sugar - 500 gm. 2. Water -250 ml. 3. A pinch of saffron. For Malai - 1. Milk -1 litre. 2. Sugar -50 gm. 3. Cardamom powder - 1 tsp. 4. Saffron - 1 gm. For decoration- 1. Dry fruits- 50 gm ( chopped). Prepar...
2 comments
Read more

Haleem

By
  Dear friends,    Today I am here to share with a famous delicacy of Hyderabad,' Haleem;' Before that, I would like to share with you the story related to the dish. It is believed that haleem is actually an Arabic delicacy.                In Hyderabad, this delicacy was introduced by Nizam Mahbub Ali Khan. Later this dish became popular during the seventh Nizam(Mir Osman Ali Khan's) court. Haleem was first known as Harees.             Sultan Saif Nawaz Jung Bahadur, an Arab chief, was among the seventh Nizam's palace aristocracy, universalized Haleem in Hyderabad. It is a sort of meat ragout and is cooked especially in Hyderabad during the month of Ramadan. In 1956 Aga Hussain Zabeth(Iranian founder) of Madina Hotel; was formally prefaced Hyderabadi haleem. Madina hotel is one of the earliest restaurants in Hyderabad. Madina hotel was unveiled by Mir Osman Ali Khan in 1956, after the restorat...
Post a Comment
Read more

Mughlai Dessert- "Shahi Tukda"

By
  Hello readers,       Here I am today to present you the recipe of another famous Mughlai dessert "Shahi Tukda". Did you know friends how this dessert was invented? Let me tell you the story behind it. In 16th century when king 'Babur' and his Troupe were on one of their hunts, they stopped by river 'Nile' and the adjoining village to have some food. The ecstatic villagers called the local cook to cook a meal for the royalty. "Umm Ali" took some stale bread and with the help of some cream,milk,sugar and nuts whipped a dessert, which had the hungry guests licking their fingers. The bread pudding then travelled across Middle- East Asia and became a popular dish."Shahi Tukda" as the name suggests means 'Royal Dessert'. Hope you like the story behind the dessert! Ingredients:- 1. Full fat milk- 1.25 litres. 2. Condensed milk-100g. 3. Milk powder- 3 tbsp. 4. Mixed nuts- 1/2 cup( blanched & sliced cashews, Pistachios, almonds). 5. Nu...
Post a Comment
Read more