Saag Wala Meat

Saag wala meat is a delightful Punjabi dish that melds tender, marinated meat with a vibrant spinach-based gravy. The meat, often lamb or goat, is marinated in yogurt and spices before being simmered with a lush blend of spinach, tomatoes, and aromatic spices like cumin, coriander, and garam masala. This results in a hearty, flavorful dish where the earthiness of spinach complements the richness of the meat, creating a comforting and satisfying meal that pairs wonderfully with naan, roti, or rice, embodying the essence of Punjabi cuisine.

Here’s a detailed recipe:

Ingredients:

For the meat marinade:

• 1 kg meat (lamb or goat), curry cut pieces
• 1 cup yogurt
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 teaspoon turmeric powder
• 2 teaspoons red chili powder (adjust to taste)
• Salt to taste

For the spinach base:

• 250g fresh spinach leaves, washed and chopped
• 350g Mustard leaves, washed and chopped
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 2 green chilies, chopped (adjust to spice preference)
• 1 tablespoon cumin seeds
• 1 tablespoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 1-inch piece of ginger, grated
• 4-5 cloves garlic, minced
• 3 tablespoons mustard oil or ghee (clarified butter)
• Salt to taste

Instructions:

1. Marinate the Meat:

• In a bowl, mix yogurt, ginger paste, garlic paste, turmeric powder, red chili powder, and salt.
• Add cubed meat to the marinade, ensuring it’s well coated. Allow it to marinate for at least 30 minutes or longer for enhanced flavors.

2. Prepare the Saag Base:

• Blanch the chopped spinach and mustard leaves in boiling water for 2-3 minutes. Drain and immediately place in ice-cold water to retain the green color. Blend the blanched greens into a smooth paste and set aside.
• Heat oil or ghee in a large pan or pot over medium heat. Add cumin seeds and let them splutter.
• Add chopped onions and sauté until golden brown.

3. Cook the Meat:

• Add marinated meat to the pot. Cook until it turns brown and most of the liquid evaporates.

4. Add Spices and Aromatics:

• Add grated ginger, minced garlic, and green chilies. Sauté for a couple of minutes until the raw aroma disappears.
• Add coriander powder, cumin powder, garam masala, and turmeric powder. Stir well to coat the meat with the spices.

5. Simmer with Saag:

• Pour in the blended saag greens paste and chopped tomatoes. Stir and mix everything thoroughly.
• Cover and simmer on low heat for about 30-40 minutes, or until the meat becomes tender and the flavors combine.

6. Adjust Consistency and Seasoning:

• If the gravy is too thick, add a little water to achieve the desired consistency.
• Adjust salt and spices according to taste preferences.

7. Serve:

• Once the meat is cooked and the flavors have melded, serve hot.
• Garnish with a dollop of unsalted butter or a drizzle of ghee for added richness if desired.
• Enjoy saag wala meat with naan, roti, or steamed rice.

Tips:

• Use a combination of spinach and mustard greens for an authentic touch.
• For a vegetarian version, replace the meat with paneer or mixed vegetables.

This dish boasts the earthy richness of spinach, mustard and the robust flavors of spices, creating a comforting meal that’s a hallmark of Punjabi cuisine.