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Makhani Saag wala Gosht (Buttery Lamb and Mustard Greens) Recipe

Boneless leg of lamb (sirloin) in a creamy sauce made with mustard greens
This is a North Indian dish. There are three basic steps to making Saag wala gosht. Saag in Punjab refers to Mustard greens. Of course Gosht is the Goat meat. We will use Lamb. You may use mutton or beef. We will  pre-cook lamb, pre-cook Mustard greens, and then cook them together. The mutton will cook for a total of about 90 minutes or longer.

How to cook lamb?

 

Ingredients

Prep-cook Mustard Greens

1. Chopped Mustard greens: 1¼ Pound

Two 10oz frozen boxes may be thawed and used

2. Salt: ¼ teaspoon

3. Water: One to 2 quarts

Precook Lamb

1. Lamb (cubed): 2 Pounds

Ask butcher to Cube Sirloin from the leg of lamb 1 to 1½" boneless cubes

2. Ghee: ½ cup

3. Finely Chopped or ground Onions: 1 cup

4. Chopped Fresh Ginger: 1 Inch
5. Minced Garlic: 2 Tablespoon

6. Coriander powder: 1 Tablespoon
7. Cumin Powder: 1 Tablespoon
8. Clove powder: ¼ teaspoon
9. Cinnamon powder: ½ teaspoon
10. Cardamom powder: 1 teaspoon
11. Fenugreek seed powder: ½ teaspoon

12. Water: 1 Cup

 

Assembly

1. Salt: 1 teaspoon
2. Lal Mirch powder (Cayenne): 1 teaspoon

3. Corn meal (Corn flour): 1 Tablespoon
4. Heavy Whipping cream: ½ Cup

5. Unsalted Butter: ¼ cup
6. Fresh chopped Cilantro: ¼ cup

 

Method

Pre- cook mustard greens

1. Mix salt and Mustard greens in a pot. Add water just to top the mustard greens. Bring it to a boil. Cook for 20 minutes. Drain. Puree Mustard greens in a food processor. Set aside

Pre-cook Lamb

2. Lamb is cut about 1" cubes. Wash lamb. Set aside

2. Heat Ghee in a heavy bottom pan. Add lamb. Fry till lamb has been browned all around ( 8 minutes). Remove browned lamb set aside

3. Add very finely chopped onions sauté till brown about 5 minutes

4. Add minced Garlic and minced ginger. Fry about two minute

5. Coriander powder, Cumin Powder, Clove powder, Cinnamon powder, Cardamom powder, Fenugreek seed powder. Fry for about one minute.

6. Add browned lamb and water. Bring it to a boil. Turn down heat to a simmer. Cover

7. Do NOT cook on a rolling boil. It must simmer as the bubbles rise from bottom and come to top. Let it simmer Covered (Lid On) till tender. It will take about one hour of simmering

Assembly

1. Add precooked mustard greens to lamb. Stir. Keep cooking on a very low heat

2. Add Salt, pepper to taste. sprinkle corn meal on top. Stir. Keep cooking on a low heat till almost most of the moisture is gone. You should have very tender lamb. Adjust spices

3. Stir in Cream and butter. Cover the dish. On a very low heat simmer for 5 minutes

4. Stir in Cilantro

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