Sunday, 7 September 2014


Mutton and Bengalis have a very strong bond. We love to have it, perhaps, every Sunday, if only our health permitted. Hence, we cook it with all our love. We prefer mutton rather than lamb because we love the fat which we get in the mutton. It adds to the taste of the curry. When it comes to cooking mutton, we are too generous about using oil and spices. When have the Bengalis claimed themselves to be health freaks when it comes to food?? Taste and Flavour of food are so important to us. And you know , we need to break rules at times, otherwise life gets monotonous.

The recipe today, Mutton Saagwala is actually a North Indian cuisine. I had it a couple of time in the Kolkata restaurants, which is quite popular in the menu list there. It is a dish where mutton is cooked with spinach paste besides other spices. It is aromatic and yummy, to go mainly with Indian breads or of any type. Let's proceed with it.

Mutton : 500 gm
Plain Yogurt : 150 gm
Onion : 2 big
Ginger paste : 1 tsp
Garlic paste : 2 tsp
Green Chilli : 5 ( adjust as per your requirement )
Kashmiri Mirch powder : 1 tsp
Salt : As per your taste.
Turmeric powder : 1/4 th tsp
Coriander powder : 1 tsp
Punjabi Garam Masala powder : 1/2 tsp
Spinach : 200 gm
Oil : 4 table spoon
Bay leaf : 1
Cumin seeds : 2 pinches
Juice of 1 lemon.

Wash the mutton. Marinate with the salt and turmeric. Beat the yogurt and pour onto the mutton. Mix well and refrigerate in a sealed container overnight.

Next morning take out the mutton. Slice the onions.Roughly chop the spinach discarding the roots. Wash thoroughly. Make a paste of the spinach along with the green chillies in a blender. Garlic and ginger pastes should also be done.

Heat oil in a wok. Temper with bay leaf and cumin seeds. Put in the sliced onions. Fry till golden brown. Add the ginger-garlic paste. Fry well till the raw smell goes. Add salt, coriander powder, Kashmiri mirch powder. Keep stirring till the spices separate from the oil.

At this stage, add the marinated mutton to the spices along with the marinade. Mix very well. Lower the gas level and cover. Keep stirring every 5 minutes.

I prefer cooking mutton in wok instead of pressure cooking. Though it takes about 1 to 11/2 hr, it tastes great.
When the water dries almost , add the spinach-chilli paste. Mix well cover again. Add salt if required. After ten minutes you will see oil separating from the gravy. Add the garam masala powder now. Stir well. Cover and cook for another 5 minutes. Add the juice of a lemon. Switch off gas.

Your mutton saagwala is ready to be served with puris/parathas/naans/steamed rice/jeera rice.
ENJOY your Sunday special lunch with some salads and pickle as sides.