📝 About This Recipe
Hailing from the rustic heart of Punjab, Saag Gosht is a masterful marriage of tender, succulent bone-in mutton and a rich, buttery puree of fresh greens. This dish is a celebration of North Indian soul food, balancing the earthy bitterness of mustard greens with the creamy sweetness of spinach and aromatic spices. It is a labor of love that rewards the patient cook with a complex, deep green gravy and meat that falls effortlessly off the bone.
🥗 Ingredients
The Meat & Marinade
- 2 lbs Mutton (Goat or Lamb) (bone-in, cut into 1.5 inch chunks)
- 1/2 cup Greek Yogurt (whisked until smooth)
- 2 tablespoons Ginger-Garlic Paste (freshly ground)
- 1/2 teaspoon Turmeric Powder
The Greens (Saag)
- 1 lb Fresh Spinach (cleaned and roughly chopped)
- 1/2 lb Mustard Greens (Sarson) (tough stems removed)
- 3-4 pieces Green Chilies (slit lengthwise)
The Aromatics & Spices
- 4 tablespoons Ghee (for authentic flavor)
- 2 large Onions (finely sliced)
- 2 medium Tomatoes (pureed)
- 1 teaspoon Cumin Seeds
- 1 tablespoon Coriander Powder
- 1.5 teaspoons Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 teaspoon Garam Masala (high quality or homemade)
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
👨🍳 Instructions
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1
In a large bowl, marinate the mutton with yogurt, ginger-garlic paste, and turmeric. Let it rest for at least 30 minutes (or refrigerate overnight for best results).
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2
Blanch the spinach and mustard greens in a pot of boiling salted water for 2-3 minutes until wilted. Immediately shock them in ice-cold water to retain 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 paste. Do not over-process; a little texture is desirable.
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4
Heat 3 tablespoons of ghee in a heavy-bottomed pressure cooker or a Dutch oven over medium-high heat. Add the cumin seeds and let them sizzle.
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5
Add the sliced onions and sauté until they turn a deep golden brown. This 'bhuna' process is crucial for the depth of the gravy.
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6
Add the marinated mutton to the pot. Increase heat and sear the meat for 8-10 minutes, stirring frequently, until the juices are sealed and the meat changes color.
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7
Stir in the tomato puree, coriander powder, and Kashmiri red chili powder. Cook until the ghee starts to separate from the masala (oil release).
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8
Add 1 cup of warm water. If using a pressure cooker, cook for 4-5 whistles (about 15-20 mins). If using a Dutch oven, cover and simmer for 45-50 minutes until the meat is 90% tender.
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9
Once the pressure releases, open the lid and add the prepared saag (greens) paste. Mix well to combine with the meat and its juices.
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10
Simmer the mixture uncovered for 10-15 minutes. The gravy will thicken and the flavors of the meat and greens will meld beautifully.
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11
Sprinkle the garam masala and crushed kasuri methi over the curry. Stir gently.
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12
Finish by stirring in the remaining tablespoon of ghee for a glossy finish and extra richness. Adjust salt to taste.
💡 Chef's Tips
Always use bone-in meat as the marrow adds an incredible depth of flavor to the greens. Shocking the greens in ice water is the secret to preventing that dull, brownish-green color. If the gravy is too thin, stir in a teaspoon of maize flour (makki ka atta) dissolved in water to thicken it traditionally. Don't rush the onion browning; dark golden onions provide the necessary sweetness to balance the mustard greens. For a smoky flavor, you can perform the 'dhungar' method by placing a hot coal in a small bowl inside the pot and drizzling it with ghee before sealing the lid for 2 minutes.
🍽️ Serving Suggestions
Serve piping hot with Makki di Roti (maize flatbread) and a dollop of white butter. Pairs beautifully with fragrant Jeera Rice or garlic-buttered Naan. Accompany with a side of sliced red onions, green chilies, and a squeeze of fresh lime. A cooling glass of salted Lassi or Chaas perfectly complements the rich spices. Serve with a side of jaggery (gur) to balance the earthy notes of the mustard greens.