Mutton in Spinach Paste is a delightful Malaysian dish in which meat is cooked with spinach puree. Learn how to make/prepare Sag Ghosht by following this comfortable recipe.
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• 750 gm Leg or shoulder of mutton
• 3 tbsp Ghee
• 3 Cloves mashed garlic
• Fresh grated ginger
• 1/2 Green chili, fine chopped, ground
• 2 tablespoon Mustard seeds, ground
• 1 tablespoon Turmeric powder
• 1 tbsp Coriander, ground
• 750 gm Fresh or frozen spinach
• A pinch of freshly grated nutmeg
• 1 tablespoon Sugar
• 1/4 Cup of plain yogurt
• 4 Black cardamoms, mashed
• Salt to taste
• 1/2 Cup of thick cream
• 1-1/2 Cups of water
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| • | Heat the butter and saute the garlic.
| | • | Add ginger, coriander, cardamom, chilli and table mustard seed on moderate burn for about 2 minutes.
| | • | Add meat and sprinkling on turmeric, stir thoroughly and cook for about 5 minutes.
| | • | Pour few water and cook for about 20 minutes.
| | • | Add more water and salt.
| | • | Cook until the meat is tender and liquid absorbed.
| | • | Chop spinach fine and place into a aside saucepan with nutmeg, sugar, and yogurt.
| | • | Cook and now add to liquidizer, blend into a puree.
| | • | Combine it with the meat and heat up it up, stirring to mix the 2 sauces well.
| | • | Now add thick cream to it and reheat.
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