Saag Maas

Ingredients:

• Mutton with bones
• Medium Onions Sliced
• ¼ cup fresh fenugreek leaves
• ¾ cup curd (yogurt), beaten
• ½ tsp degi red chili powder
• ½ tbsp ginger-garlic paste
• Salt
• 3 bay leaves
• 4-5 garlic cloves, chopped
• ¼ cup amaranth (bathua) leaves

Recipe:Start by marinating 1 kg of mutton with sliced onions, fresh fenugreek leaves, beaten curd, salt, turmeric, red chili powder, coriander powder, and ginger-garlic paste, and set aside. Heat oil in a pressure cooker, add bay leaves, black cardamoms, cloves, and cumin seeds, then sauté the marinated mutton for a few minutes. Add water and pressure cook for 5-6 whistles until tender. In a separate pan, heat oil and ghee, and sauté chopped ginger, garlic, onions, green chilies, and dry red chilies. Add chopped spinach and amaranth leaves, season with salt, and cook until soft. Combine the cooked mutton with the spinach mixture, add butter and a drizzle of mustard oil, and let it simmer. Garnish with fresh coriander and serve hot with roti or rice for a hearty and flavorful meal.