Saag Gosht

4 Colourful Mutton Recipes For Your Holi Feast!

With the Festival of Colour just round the corner, there’s no better time to prepare for a delicious, colourful feast!

Since Mutton is a big favourite around the country during Holi, we’ve put together some of our favourite Mutton dishes for you to try out with your friends and family. Order from our range of Saag Gosht

This Punjabi-style mutton curry is made with pureed spinach and flavoured with whole spices. If you’ve ever struggled with keeping your gravy green, this recipes has a few tips that will ensure you get the most vibrant green gravy! We’ve used our Rich Lamb Curry Cut in this recipe.

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Saag Gosht Recipe
Tender lamb in a vibrant green gravy made with pureed spinach and spices.
Course Main Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 90 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 90 minutes
Servings
people
Ingredients
Instructions
  1. Boil the chopped spinach leaves in water for 4-5 minutes and add it to ice water. This will make sure your spinach remains vibrant green. Then add it to a blender and blitz until you have a smooth paste.
  2. Heat the oil. Add the lamb pieces and let it sear on both sides for 5 minutes. Remove and set aside.
  3. In the remaining oil in the pan, add the whole spices and cook for 20-30 seconds until they darken.
  4. Add the chopped onions and cook until they turn golden brown. Add ginger, garlic and chopped green chillies and cook for a minute.
  5. Add the dry masalas and fry them until they’re cooked - about a minute or so. Add the tomato puree and cook until it has dried out and you see oil releasing at the edges.
  6. Add the lamb back to the pan and toss well. Add 2 cups of water, cover and cook on low heat for about 1 hour until the lamb is cooked and tender.
  7. Once the lamb is cooked, and the gravy is dry, add the spinach paste, give it all a good mix, and let it simmer for 5 minutes. Drizzle some fresh cream on top and serve hot with rotis or rice.

Pathar Mangsho’r Jhol

Pathar Mangsho'r Jhol

If you love the Bengali style biryani with potatoes, you’ll love this Bengali style mutton curry with fried potatoes and seasoned with the qunitessential flavour of mustard oil. We’ve used our Rich Goat Curry Cut to make this recipe.

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Pathar Mangsho'r Jhol
Bengali Mutton Curry with fried potatoes and the quintessential flavour of mustard oil.
Prep Time 30 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Prep Time 30 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Instructions
  1. Mix the mutton pieces with the onion paste, 1 teaspoon ginger garlic paste, 1/2 teaspoon turmeric powder, 1 tablespoon vinegar and 2 tablespoons mustard oil. Let the meat marinate for 3-4 hours or up to overnight.
  2. Add salt and pepper to the peeled potatoes. Heat oil in a kadai or wok. Fry the potato pieces till golden brown and set them aside.
  3. Add 3 teaspoons of ghee to a large kadhai and cook till the chopped onions until they turn soft. Once the onions are soft, add sugar and let it caramelize with the oil.
  4. Add ginger garlic paste and cook for a few seconds. Then add the marinated mutton and sauté for 4-5 minutes.
  5. While the mutton is cooking, whisk the curd. After 4-5 minutes, add it to the mutton and cook this mixture for another 4-5 minutes.
  6. Add salt to taste and the dry masalas and mix this continuously till everything is cooked well.
  7. Once you see the oil separating from the side, add the fried potatoes and mix well.
  8. Add 2 cups of hot water and cook on low heat for 20-30 minutes. Serve hot with steamed white rice.

Khada Masala Mutton Curry

Khada Masala Mutton Curry

Khada masala means whole spices. That’s the specialty of this mutton curry that’s popular in Jharkhand and Bihar. It yields a nice, thick gravy and tastes great with any kind of Indian bread. To make this recipe, we’ve used our Rich Lamb Curry Cut.

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Khada Masala Mutton Curry
A Bihari special recipe of lamb or goat meat cooked in a flavourful mix of whole spices.
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Instructions
  1. Whisk together curd, coriander powder, red chilli powder, turmeric, salt, and 2 tablespoons mustard oil. Marinate the mutton in this mixture for 3-4 hours.
  2. Heat mustard oil in a pan and add the dry spices. Once they’re sizzle, add the sliced onions, ginger garlic paste, and the slit green chillies and fry until the onions turn golden.
  3. Add the marinated mutton mixture to the pan and salt to taste. Mix well and cook on high heat, mixing continuously, until the marinade mixture dries out completely and releases oil from the sides. Then cover the mixture and cook for 25-30 minutes on a low flame until the mutton is tender.
  4. Garnish with fresh coriander and chopped green chilies and serve hot with rotis or steamed rice.

Saoji Mutton Curry

Saoji Mutton Curry

Saoji Mutton Curry originated around the Nagpur region of Maharashtra. It’s a fiery curry both in looks and taste, flavoured with whole spices and dry coconut, making it a hot favourite. To make this recipe, we’ve used our Rich Goat Curry Cut.

Print Recipe
Saoji Mutton Curry
A fiery curry that originated in Nagpur, flavoured with whole spices and dry coconut.
Prep Time 30 minutes
Cook Time 45 minutes
Servings
people
Prep Time 30 minutes
Cook Time 45 minutes
Servings
people
Instructions
  1. Heat oil in a non stick pan. Add coriander seeds, black cardamoms, green cardamoms, dried chillies, cloves, black peppercorns, cinnamon, bay leaf, poppy seeds & dried coconut slices. Cook for a few minutes until fragrant.
  2. Add the sliced onions and the ginger garlic paste, and saute till the onions turn golden brown. Cool down this mixture and blend to a smooth paste. Add some water if needed.
  3. In a pressure cooker, add oil, mutton, turmeric powder, and a pinch of salt. Saute for 4-5 minutes, stirring continuously. Then cover and cook for 6 whistles.
  4. In a pan, heat 2 tablespoons of oil. Add the ground paste and mix well. Cook for 2 minutes. Add red chilli powder and salt. Add the cooked mutton to this mixture, mix it well and cook on low heat for 15-20 minutes.
  5. Garnish with coriander leaves and serve with jowar bhakri or chapatis.

We hope you have a delicious, colourful Holi with our range of fresh, meaty cuts of mutton. If you try any of these recipes, do tag us on Instagram @licious_foods and use #MadeWithLicious. We’d love to see your recreations. Happy Holi!

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