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Home  »  Recipes  »  Non-vegetarian  »  Saag Meat

Saag Meat

Pieces of Mutton/Lamb/Beef, cooked in a spicy gravy with spinach
Recipe By : Niru Gupta
Type: Non-vegetarian Serving: 4-6 Cooking Time: 1 hour

Ingredients

  • 500 gm leg of mutton/lamb/beef, cut into convenient sized pieces
  • 1 tbsp chopped ginger                  
  • 1 tbsp chopped garlic                
  • 3 cups (500 gm) roughly chopped onions  
  • 1/4 cup (60 gm) oil
  • 1 tbsp cumin (Jeera) seeds
  • 2-3 bay leaves (Tej Patta)
  • 2 tsp garam masala
  • 1 tbsp salt or to taste
  • 1/2 tsp powdered turmeric (haldi)
  • 2 tbsp powdered coriander (Dhania) seeds
  • 1/2 tsp chilli powder
  • 2 cups (200 g) spinach (palak), chopped fine
  • 3 cups (500 gm) finely chopped tomatoes
 

Preparation

  • Grind the ginger, garlic and onion to a paste.
  • Heat the oil in a heavy based saucepan and add the cumin seeds and bay leaf. When the seeds begin to splutter, add the ground paste and sauté over high heat till light brown.

  • Add the garam masala, salt, turmeric, coriander powder and chilli powder and turn around 4-5 times.

  • Keeping the heat high, add the meat pieces and turn around till they become slightly opaque.

  • Lower the heat and let the meat cook, covered, stirring occasionally, till the water dries up and the 'masala' begins to stick.

  • Add the tomatoes and spinach, lower the heat and simmer, covered till the tomatoes are nicely fried and the fat separates.

  • If the meat is not cooked tender by now, add a little water and simmer, covered till done.

  • The fat should separate when the meat is done. Serve hot.

 
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Current Rating 5/5 (1 votes)
  
 
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