Saag Meat

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This one is a personal favourite from my repertoire which I don’t cook very often, but once in a blue moon I crave for it.  It is a beautiful spicy dish full of flavour and healthy goodness of red meat and greens.  Last year on a trip to Europe and after a gruelling 20 hour flight to London, famished as we were, I only wished to eat something close to a home cooked Indian meal. So after dumping our bags at the hotel, we took a stroll down Earl’s court Road  and right there, my prayers were answered. A small takeout place called “Star Kebabs” had “saag meat” on display amongst other delicious looking dishes. My mouth was watering even as I was ordering this dish and the first bite took me right back to my home in Delhi, it tasted just like what my mom would cook at home. Anyone who is a meat lover will love this dish  for it’s totally unique flavour, specially because it’s not your regular non vegetarian curry.

Below is my version of this amazing dish, home cooked  and made well under an hour

Saag MeatSaag Meat

Ingredients

  • Lamb (four quarter chops) 500-600gms [You can also use mutton or beef for the same recipe.]
  • Spinach  – 1 medium bunch chopped
  • Onion (large) finely sliced  – 1
  • Ginger grated  – 2 tbsp
  • Garlic grated  – 1 tbsp
  • Tomato (medium size) diced  – 1
  • Green chilli  – 3
  • Cumin Seed  – 1 tsp
  • Red chilli Powder  – 1-2 tbsp
  • Coriander powder  – 2 tbsp
  • Cumin Powder  – 1 tsp
  • Turmeric Powder  – 1/2 tsp
  • Garam Masala  – 1/2 tsp
  • Meat Masala  – 1/4 tbsp
  • Olive oil  – 1/2 cup
  • Salt to taste
  • Water  – 1/2 cup

Saag MeatSaag Meat

Method

  1. Heat oil in a pressure cooker. I cook all my meat dishes in a pressure cooker as it saves time and also it is a healthy way of cooking as it retains nutritional value. Of course there are no hard rules for cooking and you can easily cook this in a deep pan but it’ll take a longer time.
  2. Add cumin seeds, fry for about half a minute and then add the sliced onion and sauté till they turn translucent.
  3. Add ginger and garlic and sauté together till it’s golden brown.
  4. Turn the heat low and add all the powdered masalas i.e turmeric, chilli, coriander, cumin, garam masala, meat masala and mix well.
  5. Add diced tomatoes, green chilli and salt. Adding salt at this point will help the tomatoes to sweat and easily blend into the masala.
  6. Once the oil separates, add lamb pieces and stir well so the meat absorbs the flavour  thoroughly. At this time you can increase the flame to medium and cook the meat along with the masala for a good 5-6 minutes.
  7. Now add water and cover and cook on a medium flame till the meat is done. My lamb generally cooks in 4-5 whistles which is 15-20 mins give or take.
  8. Remove the lid and add the spinach and mix well.
  9. Cook for another 5 mins uncovered so that the spinach wilts and blends with the meat. This is a semi dry dish, so make sure the consistency of the curry is not watery.
  10. Serve hot with Rice or Roti as preferred.

Saag Meat