Bhaji Gosht is prepared with Indian spices but here the centre of attraction is leafy vegetables that are added , not one or two but three , yes I added three leafy vegetables to the prepared mutton to give that extra oomph to the mutton.
Well it is said that one must add leafy vegetables to their daily meals, to extract all the nutrients that are present in vegetables, in fact doctors also advice to consume leafy vegetables to have a happy, healthy and long life.
Bhaji Gosht
Well it is said that one must add leafy vegetables to their daily meals, to extract all the nutrients that are present in vegetables, in fact doctors also advice to consume leafy vegetables to have a happy, healthy and long life.
Ingredients
- 1/2 kilogram(kg) lamb,cut into small pieces
- 1/2 kilogram(kg) fresh or frozen spinach
- 2-3 medium sized onions, finely chopped
- 1 tin peeled tomatoes,chopped
- 1,1/2 teaspoon(tsp) ginger paste
- 1 teaspoon(tsp) garlic paste
- 4 tablespoons(tbsp) yoghurt
- 1/2 teaspoon(tsp) garam masala powder
- 2 teaspoons(tsp) coriander /cumin powder
- 1/2 teaspoon(tsp) turmeric
- 1/2 teaspoon(tsp) red chilli powder
- 4 tablespoons(tbsp) oil
- 1 bunch fenugreek leaves,chopped
- salt to taste
Instructions
- Heat the oil in a saucepan. Fry the onions until brown
- Add the fenugreek leaves fry for a while then add all the ground spices except garam masala powder
- Fry for a few minutes ,then add the meat, garlic, ginger,tomatoes ,yoghurt and salt
- Cook on low heat until the meat is half done, adding 1/2 pint of water
- If fresh spinach is used wash, drain and chop the spinach and add to the meat
- Simmer until both meat and spinach are cooked and almost dry
- Sprinkle garam masala powder
- Serves with rotlis or parethas
