A popular robust lamb delicacy from the region of Multan, in the state of Punjab, Pakistan. This aromatic curry is a heavenly combination of pureed spinach & moist, tender chunks of meat in a richly spiced curry sauce, reminiscent of North Indian flavours.
The addition of fresh spinach and mustard oil, the north Indian way makes for a bold, tangy & warming curry with a dominant spice taste. This is just your everyday mutton curry cooked in an onion tomato gravy-but with a fantastic healthy variation.
I love adding potatoes to my meat curries cause of the way they manage to draw in all the wondrous flavours from the spices & stock! You will be left licking your fingers after this one, I assure you!
Recipe for Multani Mutton Saagwala – Lamb in Spinach
Ingredients (Serves 4 Persons)
- 500 grams mutton / lamb, washed
- 500 grams spinach / palak, blanched and pureed
- 4-5 tablespoons oil, mustard or any other
- 3 cloves / laung
- 1” stick cinnamon / dalchini
- 1 bay leaf / tejpatta
- 2 big black cardamoms / badi elaichi
- 4 onions, finely chopped (approx. 150 gms)
- 2” piece of ginger
- 1 whole pod of garlic (15-20 cloves), ground with the ginger
- 2-4 green chillies or as per your taste, chopped
- 4 large tomatoes, chopped or pureed
- ½ teaspoon turmeric powder / haldi
- 2 teaspoons coriander powder / dhania
- 1 teaspoon cumin powder / jeera
- ½ teaspoon garam masala powder
- 1 handful fresh coriander leaves, chopped
- Salt to taste
- Juliennes of ginger for garnish
- 2 teaspoons cream (optional)
Procedure
- Heat the oil. Add the bay leaf, cloves, cinnamon and black cardamoms. Fry a minute until they darken.
- Add the onions & fry until light brown.
- Add ginger-garlic paste and a few teaspoons of water. Fry until golden brown.
- Add the chopped green chillies, tomatoes. Fry till the fat starts to separate.
- Add the turmeric, coriander powder, cumin powder, garam masala and salt and fry a few seconds more.
- Now add the meat and fry well on a medium flame for 4-5 minutes till lightly browned all over
- Add half the blanched spinach puree & stir well to combine and coat the meat.
- Add ½ to 1 cup water and close the cooker. Allow for 2 whistles on high heat, then reduce heat and keep on the fire for another 2 whistles or till the meat is tender.
- Boil away any excess liquid to your desired consistency.
- Now stir in the reserved spinach puree, give it a good mix and switch off flame.
- Garnish with fine juliennes of ginger & serve hot with rotis, naan or parathas.
Note:
- You can always replace the tomatoes with 1/2 cup of sour curd / yoghurt.
The Culinary Konnoisseur 
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