Mustard Leaves or Sarson Ka Saag in HIndi is a beautiful winter green packed with nutrients like Vit A & K and also plenty of antioxidants. These are available in Northern India during winters and have a peppery taste and are slightly pungent. The young, tender leaves and long stalks taste best during winters.
Traditionally they are cooked as simple as possible with very minimal seasonings so as to preserve the fresh flavour of the greens. Here I have teamed it with another nutrient packed Green called Gongura (Hibiscus sabdariffa/Sour Spinach or red Sorrel leaves). Gongura is very popular in Andhra Pradesh and they make a mean Gongura Mutton with it. This recipe uses both leaves and the end result is a delicious combo of slightly pungent and sour notes that blends beautifully with the mutton.
Ingredients:
Mutton - 1 kg
To grind:
Flat leaf Mustard - 1 bunch
Gongura leaves (Sour Spinach/Red Sorrel leaves) or regular
Spinach - 1/2 bunch
Coriander leaves - 1/2 bunch
Dill leaves - 1/2 bunch
Green chillies - 3 to 4
To saute:
Mustard oil - 3 tbsp
Cumin seeds - 1 tsp
Black cardamom - 1
Green cardamom - 2
Cinnamon stick - 1 piece
Bay leaves - 2
Cloves - 3
Onion - 2 medium
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Chilli powder - 2 tsp
Turmeric powder - 1 tsp
Cumin powder - 1 tsp
Garam Masala - 1 tsp
To temper:
Ghee - 1 tbsp
Kashmiri chili powder - 1/2 tsp
Method:
Wash and clean mutton.
Grind to a fine paste all the ingredients for grinding.
Heat mustard oil in a pan, when smoking add whole spices and cumin seeds.
Saute onions, when translucent add ginger and garlic pastes.
Next add dry spice powders and sauce till oil separates.
Add mutton and sear well.
Add ground green masala paste, 1 cup water and cook till 3 whistles.
Open when cool and dry the gravy to a consistency you prefer.
To temper, heat ghee, add kashmiri chili powder and pour over the cooked mutton.
Garnish with sliced ginger and coriander leaves.
Enjoy hot with rotis!
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