Bhaaji Gosht Recipe | Mutton Veggies

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.

Mutton has a taste of its own when blend with few spices ,its rich flavor and royal aroma is so mesmerizing that one gets completely hooked in its unbeatable taste, and when green leafy vegetables added to mutton, it brings out the peerless and optimum taste.

In this Recipe all the vegetables blend so well that it gives out the perfect taste, dill leaves are some what sweet , spinach that is packed full of iron and vitamins and where as Indian sorrel has a bit sour taste. The best part is I do not use additional water to prepare Bhaaji Gosht, as I cook in thick bottomed pan on low flame to get the desired taste. I believe that cooking mutton in thick bottomed pan instead in pressure cooker on low flame brings out the best taste in mutton curries…Trust me..!

I also believe that mutton can taste awesome in any form be it mutton curry, be it mutton Frankie, mutton biryani , mutton masala, or be it bhaaji gosht….any doubts? if yes then try this Recipe – Bhaaji Gosht and decide it by your self…and for mutton lovers or a big time foodie , I am dead sure you gonna like it, in fact love it..!

INGREDIENTS:

500 gms lamb mutton

2 onions chopped into cubes

1 tomato chopped into cubes

1/4 tsp turmeric powder

1 tbsp coriander powder

1 tbsp red chilli powder

1 tsp cumin seeds

1 tsp garam masala powder
1 tsp cumin powder

1 tbsp ginger garlic paste

2-3 nos slit green chillies

1 bunch spinach

1 bunch Indian sorrel

1/2 bunch Dill leaves

salt as per taste

Oil

METHOD:

1. Clean and wash mutton,place it in a thick bottomed pan add onions, tomato, salt, oil, turmeric powder , ginger garlic paste, red chilli powder, coriander powder and cumin seeds, mix everything well, cover and cook on low flame until mutton is almost tender. ( you can cook in pressure cooker as well, after 2 – 3 whistles on high flame, low the flame and off the gas after letting 2 – 3 whistles on low flame )

2. Wash palak, khatti bhaaji and suwa bhaaji in running water for 2 – 3 times.

3. Drain the leafy vegetables and chop them.

4. Now add slit green chillies with all the leafy vegetables to the prepared mutton, mix everything well.

5. Add cumin powder and garam masala powder, Cover and cook on low flame until the oil separates and mutton is completely done ,as well as the leafy vegetables are cooked, maintaining the consistency ( not to dry nor too loose)

6. Serve with hot naans / parathas/ phulkas.

NOTE:

If you using pressure cooker than it will take 45 Minutes to prepare Bhaji Gosht.
Lamb meat is tender and if its fresh then it won’t take much time to cook other than its regular time.
If the meat is taking too long to cook, add 1/2 cup water to prevent it from getting burnt at the bottom.