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Saag Ghost
Category : Lamb, Mutton, Curries and gravies
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Clean and wash the mutton.
- Wash the spinach leaves and chop them.
- Put the spinach in hot boiling water for a couple of minutes.
- Drain out the water and coarsely grind it.
- Make a paste of green chillies, ginger and garlic.
- Heat oil in a heavy bottomed vessel and add cumin seeds.
- When the cumin seeds splutter add cloves, cinnamon, black cardamom and bay leaves.
- Add the finely chopped onions and fry till the onions are golden in color.
- Add the mutton pieces and salt to taste.
- Saut� the mutton for about 5-10 minutes on a low flame.
- Cook on a low flame till the mutton is tender and the water has somewhat dried.
- Add the finely chopped tomatoes and dry masala powder.
- Saut� on a low flame for about 8-10 minutes till the tomatoes are tender.
- Add the kept aside spinach and mix well.
- Cook on a low flame till the spinach is well blended with the mutton pieces.
- Serve with hot parathas.
Ingredients:
1 kg - mutton(cut into medium sized pieces)
3 - medium sized bunches of spinach
6 to 8 - green chillies
1 1/2 piece - ginger
10 to 12 flakes - garlic
5 to 6 tbsp - oil
� tsp - cumin seeds
4 to 5 - cloves
1 stick - cinnamon
2 - big black cardamoms
2 to 3 - bay leaves
4 - medium sized onions
2 - medium sized tomatoes
1 tsp - red chillie powder
2 � tsp - coriander powder
salt to taste
3 to 4 cups water
1 kg - mutton(cut into medium sized pieces)
3 - medium sized bunches of spinach
6 to 8 - green chillies
1 1/2 piece - ginger
10 to 12 flakes - garlic
5 to 6 tbsp - oil
� tsp - cumin seeds
4 to 5 - cloves
1 stick - cinnamon
2 - big black cardamoms
2 to 3 - bay leaves
4 - medium sized onions
2 - medium sized tomatoes
1 tsp - red chillie powder
2 � tsp - coriander powder
salt to taste
3 to 4 cups water
RECIPES BY ANITA RAHEJA
