Saag Meat For A Scrumptious Meal, Recipe Inside 

If you haven’t prepared saag throughout the winter at least once, the season isn't complete! Saag is a traditional dish that we love to eat time and time again. In fact, many people hold off on making this delicious dish until the winter to get their hands on fresh produce. Originally from Punjab, saag is a well-known North Indian dish. In addition to other ingredients, it contains spinach, mustard greens, and collard greens. Every bite is an indulgence because it is served with makke ki roti, gur, and copious amounts of ghee. You need look no farther, though, if you wish to add some meat to the traditional saag sabzi. Chef Ranveer Brar teaches how to prepare delicious saag meat in an Instagram Reel. What you need is right here with us. An innovative and delectable recipe for saag meat is presented here. You need look no farther, though, if you wish to add some meat to the traditional saag sabzi. Chef Ranveer Brar teaches how to prepare delicious saag meat in an Instagram Reel. What you need is right here with us. An innovative and delectable recipe for saag meat. 

Also read: This Winters Binge Over Bathua Saag, Recipe Inside

Cooking time 35-40 minutes 

Serve 2-4  

Ingredients: 

For Marination 

4 medium Onions, sliced, 

¼ cup fresh Fenugreek leaves, 

¾ cup Curd, beaten, 

Salt to taste, 

½ tsp Turmeric powder, 

½ tsp Degi red chili powder, 

½ tsp Coriander powder, 

1 kg Mutton (with bones) 

½ tbsp Ginger Garlic paste,  

For Cooking Mutton 

3-4 tbsp Oil, 

3 Bay leaf, 

2 Black cardamom, 

2 Cloves, 

¼ tsp Cumin seeds, 

Marinated Mutton, 

Salt to taste, 

few fresh Fenugreek leaves, 

Little water, 

For Saag Meat 

1 tbsp Oil, 

1 tbsp Ghee, 

1 inch Ginger (peeled & chopped) 

4-5 Garlic cloves, chopped, 

2 medium Onions, chopped,

2-3 Green chillies, less spicy, 

2 Dry red chillies, 

2-3 medium bunch fresh Spinach leaves, chopped, 

¼ cup Amaranth (Bathua) 

Salt to taste, 

Little water, 

1 tbsp Butter, cubed, 

Pressure Cooked Mutton, 

½ tbsp unsalted Butter or white butter, cubed (optional) 

½ tsp Mustard oil, 

For Garnish

Coriander sprig 

Method:  

For Marination 

In a bowl, add onions, fresh fenugreek leaves, curd, salt to taste, turmeric powder, deg red chili powder, coriander powder, mutton, ginger garlic paste and mix it well. Keep it aside for further use. 

For Cooking Mutton 

In a pressure cooker, add oil, once it’s hot, add bay leaf, black cardamom, cloves, cumin seeds and let it splutter. Add marinated mutton and saute it for 6-7 minutes. Add salt to taste and cook for a while. Add a few fenugreek leaves and mix well. Add water, close the lid and cook it for 5-6 whistles or until the mutton is tender. Keep it aside for further use. 

For Saag Meat 

In a kadai, add oil, ghee, once it’s hot, ginger, garlic, onion, green chillies and saute for a minute. Add dry red chillies and saute well. Add spinach, amaranth leaves, salt to taste, water and saute well. Add butter, close the lid and cook it for 3-4 minutes. Add cooked mutton and let it simmer for a while. To finish, add unsalted Butter or white butter, mustard oil and stir it well. Transfer it to a serving dish and garnish it with coriander sprig. Serve hot with roti.