Enjoy Saag Gosht in typical Sindhi style, serve it with chawal ka chilla (Rice chilla) and enjoy your winter. #HappyCookingToYou

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Sarson ka Saag Gosht
Serves 4-5
Recipe in English:

Ingredients:
-Pani (Water) 2-3 litres
-Sarson ka saag (Fresh mustard leaves) 2 kg
-Hari mirch (Green chilies) 3
-Sarson ka tail (Mustard oil) 1 Cup
-Laung (Cloves) 8-10
-Darchini (Cinnamon sticks) 2
-Sabut kali mirch (Whole black pepper) 10-12
-Hari elaichi (Green cardamom) 2
-Badi elaichi (Black cardamom) 1
-Zeera (Cumin seeds) 1 tsp
-Beef boneless cubes ½ kg
-Pyaz (Onion) sliced 1 large
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
-Dhania powder (Coriander powder) 1 tbs
-Haldee powder (Turmeric powder) ½ tsp
-Lal mirch powder (Red chili powder) 1 tbs or to taste
-Namak (Salt) 1 tsp or to taste
-Pani (Water) 1 Cup or as required
-Tamatar (Tomatoes) chopped 3-4 medium
-Hara lehsan (Green garlic) chopped
-Hari mirch (Green chili) chopped
-Hara dhania (Fresh coriander) chopped

Directions:
-Clean all the fresh mustard leaves and wash them thoroughly.
-In pot,add water and bring it to boil.
-Add fresh mustard leaves,green chilies,mix and bring it to boil,cover and boil on medium low flame for 4-5 hours (grind if desired) & set aside.
-In pot,add mustard oil,cloves,cinnamon sticks,whole black pepper,green cardamom,black cardamom, cumin seeds and mix well.
-Add beef boneless cubes and mix well until changes color.
-Add onion,mix well and cook for 10-12 minutes.
-Add ginger garlic paste and mix well for 2 minutes.
-Add coriander powder,turmeric powder,red chili powder,salt,mix well and cook for 5 minutes.
-Add water,mix well and bring it to boil,cover and cook on low flame for 25-30 minutes or until meat is tender.
-Add tomatoes and mix well,cover and cook until tomatoes are soft and oil separates.
-Now add boiled fresh mustard leaves,mix well and cook for 8-10 minutes.
-Add green garlic,green chili,fresh coriander and mix well.
-Garnish with green chili,green garlic & serve!

Recipe in Urdu:

Ajza:
-Pani (Water) 2-3 litres
-Sarson ka saag (Fresh mustard leaves) 2 kg
-Hari mirch (Green chilies) 3
-Sarson ka tail (Mustard oil) 1 Cup
-Laung (Cloves) 8-10
-Darchini (Cinnamon sticks) 2
-Sabut kali mirch (Whole black pepper) 10-12
-Hari elaichi (Green cardamom) 2
-Badi elaichi (Black cardamom) 1
-Zeera (Cumin seeds) 1 tsp
-Beef boneless cubes ½ kg
-Pyaz (Onion) sliced 1 large
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
-Dhania powder (Coriander powder) 1 tbs
-Haldee powder (Turmeric powder) ½ tsp
-Lal mirch powder (Red chili powder) 1 tbs or to taste
-Namak (Salt) 1 tsp or to taste
-Pani (Water) 1 Cup or as required
-Tamatar (Tomatoes) chopped 3-4 medium
-Hara lehsan (Green garlic) chopped
-Hari mirch (Green chili) chopped
-Hara dhania (Fresh coriander) chopped

Directions:
-Sarson ka saag ko ache tarhan pani sa dho lein.
-Pot mein pani dal ker ubal lein.
-Sarson ka saag aur hari mirch dal ker mix karein aur ubal anay dein phir dhak ker halki darmiyani ancch per 4-5 hours kliya boil ker lein (agar zaroorat ho tou grind ker lein) & side per rakh dein.
-Pot mein sarson ka tail,laung,darchini,sabut kali mirch,hari elaichi,badi elaichi aur zeera dal ker ache tarhan mix ker lein.
-Beef boneless cubes dal dein aur rang tabdeel hunay tak ache tarhan mix ker lein.
-Pyaz dal ker ache tarhan mix karein aur 10-12 minutes kliya paka lein.
-Adrak lehsan paste dal ker 2 minutes kliya ache tarhan mix ker lein.
-Dhania powder,haldee powder,lal mirch powder aur namak dal ker ache tarhan mix ker lein aur 5 minutes kliya paka lein.
-Pani dal ker mix karein aur ubal anay ka bad dhak dein aur halki ancch per 25-30 minutes ya gosht gul janay tak paka lein.
-Tamatar dal ker ache tarhan mix karein aur dhak ker tamatar naram hunay aur oil alag hunay tak paka lein.
-Ab boiled sarson ka saag dal ker ache tarhan mix karein aur 8-10 minutes kliya paka lein.
-Hara lehsan,hari mirch aur hara dhania dal ker ache tarhan mix ker lein.
-Hari mirch aur hara lehsan sa garnish ker ka serve karein.

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