Saag meat

Ingredients

• 750 g goat meat on the bone
• 250 g mustard greens (sarson) and 250 g spinach, washed and chopped
• 2 onions, sliced
• 1 tbsp ginger paste and 1 tbsp garlic paste
• 2 tomatoes, chopped
• 2 green chillies
• 1 tsp coriander powder, 1 tsp red chilli powder, ½ tsp turmeric, 1 tsp garam masala
• 1 tbsp makki ka atta (maize flour)
• 4 tbsp mustard oil and 1 tbsp ghee
• Salt to taste

Method

1. Boil the greens with green chillies and a little salt for 20 minutes. Add the maize flour, stir, cook 5 minutes more and mash or blend coarsely.
2. Heat mustard oil, fry onions until brown, add ginger-garlic paste and fry well.
3. Add the meat, turmeric, chilli and coriander powders and bhuno on high heat until browned.
4. Add tomatoes and 2 cups water, cover and cook until the meat is tender (about 1 hour, or 5 whistles in a pressure cooker).
5. Stir in the greens and simmer together for 15 minutes so the flavours mix.
6. Finish with ghee and garam masala. Serve with makki di roti or tandoori roti.