Kitchen Recipe Collection
Indian Saag Gosht
A rich, slow-cooked delicacy of tender lamb or mutton braised in a spiced, vibrant green spinach and mustard leaf puree.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- mutton or lamb (bone-in)
- spinach (palak)
- mustard leaves (sarson) - optional
- onions
- tomatoes
- ginger-garlic paste
- green chilies
- coriander powder
- garam masala
- ghee
- cream
Equipment
- Pressure cooker
- Large pot
Instructions
- 1
Blanch Greens
Thoroughly wash the spinach (and mustard leaves if using). Blanch them in boiling water for 2 minutes, then immediately plunge them into ice water to retain the bright green color.
- 2
Puree Greens
Blend the blanched greens with a couple of green chilies into a smooth or slightly coarse puree, depending on your preference.
- 3
Sear the Meat
In a pressure cooker, heat ghee. Add whole spices (cinnamon, black cardamom, cloves) and sauté finely chopped onions until golden brown.
- 4
Add Aromatics
Stir in ginger-garlic paste and cook for 2 minutes. Add the mutton pieces and sear them on high heat until browned on all sides.
- 5
Cook with Tomatoes
Add finely chopped tomatoes, coriander powder, turmeric, and salt. Cook until the tomatoes break down and oil separates.
- 6
Pressure Cook Meat
Add half a cup of water, secure the lid, and pressure cook until the meat is incredibly tender (about 4-5 whistles, depending on the meat).
- 7
Evaporate Water
Open the cooker once the pressure drops. If there is too much watery gravy, boil it on high heat to reduce it to a thick masala.
- 8
Add Saag
Pour the vibrant green spinach puree into the cooked meat masala.
- 9
Simmer
Lower the heat and let the meat and spinach simmer together for 10-15 minutes so the flavors marry. Do not cover fully to keep the green color vibrant.
- 10
Add Spices
Sprinkle a teaspoon of garam masala and a generous dollop of butter or ghee.
- 11
Cream Finish
Turn off the heat and stir in a splash of heavy cream for a richer, silkier texture.
- 12
Serve
Serve hot. This dish pairs phenomenally well with Makki di Roti (corn flatbread), Naan, or Jeera Rice.
Cooking Tips
- Plunging the boiled spinach into ice water (shocking) is the secret to keeping the curry bright green rather than a dull, muddy brown.
- The meat should be so tender that it easily falls off the bone when pierced with a fork.
Variations
- Saag Chicken: Follow the exact same recipe but use bone-in chicken. Adjust the pressure cooking time as chicken cooks much faster.
Chef's Notes & Storage
- A hearty, protein and iron-rich dish hailing from the Punjab region, especially popular during the winter months.
Nutrition Estimate
450 calories · 32g protein · 10g carbs · 30g fat · 6g fiber per serving
