Saag Meat winter special Palak Gosht spicy Mutton curry Chef Ranveer Brar

SAAG MEAT | PALAK MUTTON - Come winters and your palate craves hot and spicy right? This dish for example is a must try in winters...

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:
Mutton Yakhni Pulao - https://youtu.be/8HCuUY-b-dY
Lucknawi Mutton Korma - https://youtu.be/AIkEt9c8mRo
Mumbai style Keema Masala - https://youtu.be/Tjzar3cktro

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For more fantastic recipes, check out the Ranveer Brar App
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SAAG MEAT
Preparation time 10 minutes
Cooking time 35-40 minutes
Serve 2-4

Ingredients
For Marination
4 medium Onions, sliced,
cup fresh Fenugreek leaves,
cup Curd, beaten,
Salt to taste,
tsp Turmeric powder,
tsp Degi red chili powder,
tsp Coriander powder,
1 kg Mutton (with bones)
tbsp Ginger Garlic paste,

For Cooking Mutton
3-4 tbsp Oil,
3 Bay leaf,
2 Black cardamom,
2 Cloves,
tsp Cumin seeds,
Marinated Mutton,
Salt to taste,
few fresh Fenugreek leaves,
Little water,

For Saag Meat
1 tbsp Oil,
1 tbsp Ghee,
1 inch Ginger (peeled & chopped)
4-5 Garlic cloves, chopped,
2 medium Onions, chopped,
2-3 Green chillies, less spicy,
2 Dry red chillies,
2-3 medium bunch fresh Spinach leaves, chopped,
cup Amaranth (Bathua)
Salt to taste,
Little water,
1 tbsp Butter, cubed,
Pressure Cooked Mutton,

tbsp unsalted Butter or white butter, cubed (optional)
tsp Mustard oil,

For Garnish
Coriander sprig,

Process
For Marination
In a bowl, add onions, fresh fenugreek leaves, curd, salt to taste, turmeric powder, deg red chili powder, coriander powder, mutton, ginger garlic paste and mix it well.
Keep it aside for further use.

For Cooking Mutton
In a pressure cooker, add oil, once it's hot, add bay leaf, black cardamom, cloves, cumin seeds and let it splutter.
Add marinated mutton and saute it for 6-7 minutes. Add salt to taste and cook for a while.
Add a few fenugreek leaves and mix well. Add water, close the lid and cook it for 5-6 whistles or until the mutton is tender.
Keep it aside for further use.

For Saag Meat
In a kadai, add oil, ghee, once it's hot, ginger, garlic, onion, green chillies and saute for a minute.
Add dry red chillies and saute well. Add spinach, amaranth leaves, salt to taste, water and saute well.
Add butter, close the lid and cook it for 3-4 minutes.
Add cooked mutton and let it simmer for a while.
To finish, add unsalted Butter or white butter, mustard oil and stir it well.
Transfer it to a serving dish and garnish it with coriander sprig.
Serve hot with roti.

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- http://bit.ly/RBAppiOS
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