Saag meat or Mutton Palak recipe video by Chawla's Kitchen Episode#209

Saag Meat or Mutton Spinach is very Rick Mutton or Goat curry. Watch http://youtu.be/Gj1UVGJP9aU to learn how to make mutton palak or saag wala meat at home?
Saag meat Ingredient:
i. Mutton 1 Kgm.
ii. Spinach 400 gms
iii. Onion 4
iv. Tomato 4
v. Ginger-garlic paste 2-3 tsp
vi. Bay leaf 2
vii. Big cardamom 2
viii. Salt, black pepper,red 1 tsp each
Chili,coriander,gram masala
ix. Ghee or Mustard Oil to taste

Mutton – ½ kg
Onions – 3 (finely chopped)
Tomato – 2 (pureed)
Mustard Oil – 1 tbspn
Bay leaf, cardamom, cinnamon, cloves – 1 to 2 each
Spinach – 1 bunch
Coriander leaves
Coriander powder – 1tspn
Garam masala – 1tspn
Turmeric – 1/2tspn
Red chilli powder – 1/2tspn
Green chillis – 1
Salt – as per taste

Wash, blanch & grind the spinach to form a paste. In a heavy bottom vessel (Prefer a pressure cooker to shorten time) heat the oil, add Bay leaf, cardamom, cinnamon, cloves. Now add onions. Sauté for about 5 minutes and then add Ginger Garlic paste & green chillies, continue to sauté till onion turns brownish. Add coriander powder, red chilli powder, turmeric. Saute for about 2 minutes more and add mutton. Cook uncovered for about 3o minutes. Add little water and spinach paste (I usually use the water which was used for blanching the spinach) and pressure cook it for another 20 minutes. When almost done add tomato puree and salt. Finally add garam masala and coriander leaves.
Notes:
The more you cook the meat uncovered the better it would taste.
Always add tomato and salt towards the end else mutton would take forever to cook.

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