Lamb/Mutton Saag
MAIN DISH / LAMB
Contributed by Mainak Jas
Postdoctoral Fellow, MEG Core
Servings: 2
Ingredients
400 grams goat mutton (or lamb)
Spinach (1/2 a pack to 1 pack depending on how much
sauce you want)
Onions
3-4 cloves of garlic
3-4 bird's eye chilies (this is important to get that kick!)
3 teaspoon fresh ginger paste
Butter and raisins, optional
The raisins in the rice nicely complement the
spicy mutton. Indian cuisine does not always
need a complicated mix of spices. The fresh
ginger and green chilies give this recipe the
spicy kick. Adjust it to your taste.
Method
1. Blanch the spinach and puree in a mixer with garlic and chilies.
2. Heat oil in a pressure cooker. Once the oil is hot, add onions and
let it brown. Add the ginger paste and cook for a bit.
3. Add the mutton or lamb and cook for a couple of minutes.
4. Add the puree in step 1 to the cooker.
5. Season with salt and close the lid of the pressure cooker.
6. Once the pressure cooker reaches full pressure, cook for around
20-25 minutes. Leave for 10-15 min to cool and lower pressure.
7. Next, take basmati rice, wash it thoroughly, then take rice and
water in the ratio 2:3 and add a tablespoon of butter and handful
of raisins. Close the lid and bring the water to a boil. Then reduce
heat to low and cook until all the water is absorbed. Let it rest for
5 min before opening lid.
8. Serve the lamb saag with rice. Enjoy!
If you don't have a pressure cooker, you can cook it in a pot. It could
take forever (approx. 3 hours) but might end up tasting better
Martinos Cookbook 38