SAAGWALA GOSHT

Preparation Method :

• Boil water in a saucepan, add salt and blanch spinach for 1 minute. Remove spinach from water and drain well and finely chop the blanched spinach.
• Heat oil in a heavy-bottomed pan and add bay leaves, green cardamoms, black cardamoms, cinnamon, cloves and cumin seeds.
• When the spices crackle, add onions and sauté till translucent and then add chopped garlic and sauté for 1 minute.
• Then add ginger paste and garlic paste, red chili powder and tomatoes; mix well.
• Add mutton and sufficient water and stir constantly. Cover and cook until the mutton is almost done.
• Add blanched spinach and sufficient salt and cook until mutton is completely blend with spinach and becomes tender.
• Remove from heat and transfer to serving bowl.
• Garnish with fenugreek leaves and ginger strips.
• Serve hot.