Mutton in an entirely different avatar.
MUTTON SAAG WALA
Ingredients
750 grams mutton on the bone, cut into 2 inch pieces and cooked
2 medium bunch spinach, blanched and pureed
3 tbsps mustard oil
1 tsp cumin seeds
3-4 green cardamoms
2 inch cinnamon stick
8-10 black peppercorns
5-6 cloves
1 large onion, finely chopped
1½ tbsps ginger-garlic paste
1 tsp green chilli paste
1 large tomato, chopped
½ tsp turmeric powder
1 tbsp coriander powder
1 tsp cumin powder
½ tsp red chilli powder
Salt to taste
2½ cups mutton stock
1 tsp Tata Sampann Garam Masala Powder
1 tbsp butter
4-5 tsps fresh cream + for garnish
½ lemon
Ginger strips for garnish
1 small onion, cut into quarters
Lemon wedges to serve
Green chilli to serve
Method
1. Heat mustard oil in a non-stick deep pan, let it smoke. Add cumin seeds and let them change colour.
2. Add green cardamoms, break and add cinnamon stick, black peppercorns, cloves, and sauté till fragrant.
3. Add onion, sauté till golden brown. Add ginger-garlic paste, green chilli paste and mix well.
4. Add tomato, sauté well and cook till pulpy. Add turmeric powder, coriander powder, cumin powder, red chilli powder, salt and mix well.
5. Add ½ cup water mix well. Cook for 2-3 minutes. Add mutton and mix till well combined.
6. Add spinach puree and mix well. Add mutton stock, mix well and cook for 8-10 minutes.
7. Add Tata Sampann Garam Masala Powder and mix well. Add butter, fresh cream and mix well. Cook for 2-3 minutes.
8. Squeeze lemon and mix well. Take it off the heat and transfer to a serving bowl.
9. Drizzle a little fresh cream, garnish with ginger strips and serve hot with lemon wedges and quartered onion and green chilli.
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