Saag Gosht (Spinach Mutton)

Name: Saag Gosht
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 10 servings
Cuisine: Indian (Punjab)
Ingredients: Bone-in mutton: 700g; Spinach: 400g; Mustard greens: 200g; Onion, sliced: 300g; Tomatoes: 200g; Ginger-garlic paste: 3 tbsp; Whole spices: black cardamom 2, cloves 4, cinnamon 1 inch; Kashmiri chilli powder: 2 tsp; Garam masala: 1 tsp; Desi ghee: 5 tbsp; Salt: to taste; Brown the mutton deeply — pale meat produces a weak gravy.; A mix of spinach and mustard greens gives depth; straight spinach is one-dimensional.; Do not add water to the saag after combining — let it reduce on its own.

🍗 Non-veg🌾 Gluten-free📊 Medium

Tender mutton braised until it falls off the bone, then enveloped in a rich spinach and mustard greens purée — a dish that is simultaneously rustic and luxurious.

⏱️20 minPrep

🔥120 minCook

🕒140 minTotal

🍽️10Serves

🧺 Ingredients

👩‍🍳 How to make Saag Gosht

Heat ghee; add whole spices.
Brown mutton on all sides, 10 min.
Add onions; cook until golden.
Add ginger-garlic paste; cook 3 min.
Add tomatoes; cook until oil surfaces.
Add chilli powder.
Add 400ml water; pressure cook 4–5 whistles.
Mutton should be very tender.
Blanch spinach and mustard greens 3 minutes.
Blend coarsely.
Add greens purée to mutton.
Simmer 15 minutes until flavours meld and colour turns deep green.
Add garam masala.
Add a knob of ghee.
Serve with thick rotis or naan.

📖 Cultural notes

|---|---|---|---|---| | 520 kcal | 44g | 10g | 32g | 4g | Saag Gosht is the premium winter dish of meat-eating Punjabi households — combining two prized ingredients, fresh mustard greens from the field and goat from the village herd. It appears at Lohri dinners and is considered the dish that best represents the integration of Punjab's agricultural and pastoral heritage. ---

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