📝 About This Recipe
A cornerstone of North Indian and Punjabi soul food, Saag Gosht is a masterful marriage of tender, succulent lamb and a nutrient-rich puree of fresh mustard greens and spinach. The meat is slow-cooked until it yields to the touch, bathed in a complex gravy of caramelized onions, ginger, and aromatic spices. This dish is a celebration of texture and depth, offering a buttery, earthy flavor profile that is both comforting and profoundly sophisticated.
🥗 Ingredients
The Meat and Marinade
- 2 lbs Lamb shoulder or Mutton (cut into 1.5-inch bone-in chunks)
- 1/2 cup Greek yogurt (whisked until smooth)
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Salt
The Greens (Saag)
- 1 lb Fresh Spinach (washed and stems removed)
- 1/2 lb Mustard Greens (Sarson) (washed and roughly chopped)
- 3-4 pieces Green chilies (slit lengthwise)
The Masala Base
- 4 tablespoons Ghee or Vegetable oil (ghee is preferred for authenticity)
- 2 large Red onions (finely sliced)
- 2 tablespoons Ginger-Garlic paste (freshly pounded)
- 1 teaspoon Cumin seeds
- 1 inch Cinnamon stick
- 1 piece Black cardamom pod (cracked open)
- 1 tablespoon Kashmiri red chili powder (for vibrant color without excessive heat)
- 1.5 tablespoons Coriander powder
- 1 teaspoon Garam Masala (high quality or homemade)
- 1 tablespoon Kasuri Methi (Dried Fenugreek) (crushed between palms)
👨🍳 Instructions
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1
In a large bowl, marinate the lamb with yogurt, turmeric, and salt. Cover and set aside for at least 30 minutes (or refrigerate for up to 4 hours) to tenderize the meat.
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2
Blanch the spinach and mustard greens in a large pot of boiling salted water for 2-3 minutes until wilted. Immediately transfer to an ice bath to preserve the vibrant green color.
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3
Drain the greens and pulse them in a blender with the green chilies to a coarse puree. Do not over-process; you want some texture remaining.
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4
Heat the ghee in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the cumin seeds, cinnamon, and black cardamom. Sizzle for 30 seconds until fragrant.
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5
Add the sliced onions and sauté for 12-15 minutes, stirring frequently, until they are a deep golden brown. This 'bhuna' process is essential for the curry's depth.
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6
Stir in the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
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7
Add the marinated lamb to the pot. Increase heat to high and sear the meat for 5-7 minutes, stirring constantly until the yogurt is absorbed and the meat is browned.
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8
Lower the heat to medium and add the Kashmiri chili powder and coriander powder. Sprinkle a little water if the spices stick to the bottom.
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9
Add 1.5 cups of hot water, cover with a tight-fitting lid, and simmer on low heat for 45-60 minutes, or until the lamb is 90% cooked and tender.
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10
Once the meat is tender, pour in the prepared saag (greens) puree. Stir well to combine the meat juices with the greens.
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11
Cook uncovered for another 10-15 minutes on medium-low. The saag should thicken and darken slightly, absorbing the flavors of the meat.
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12
Stir in the garam masala and crushed kasuri methi. Adjust salt to taste.
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13
Finish by swirling in an extra teaspoon of ghee or a dollop of heavy cream for a luxurious, velvety finish.
💡 Chef's Tips
For the best flavor, use bone-in lamb as the marrow enriches the greens during the long simmer. If the mustard greens are too bitter, you can substitute them with kale or increase the ratio of spinach. Never skip the browning of the onions; that deep caramelization provides the sugar balance for the earthy greens. If you are short on time, you can use a pressure cooker or Instant Pot for the lamb stage (20 mins), then simmer with the greens manually. Always use hot water when adding liquid to the meat to prevent the protein from toughening due to temperature shock.
🍽️ Serving Suggestions
Serve piping hot with Garlic Naan or buttery Laccha Paratha to scoop up the thick gravy. Pairs beautifully with Jeera Rice (Cumin Rice) for a lighter accompaniment. A side of sliced red onions soaked in lemon juice and a pinch of salt (Lachha Pyaaz) provides a perfect acidic crunch. Serve with a glass of chilled salty Lassi to balance the warm spices. Top with a small cube of butter right before serving for a truly Punjabi experience.