📝 About This Recipe
This soulful North Indian classic marries tender, bone-in goat meat with a luxurious puree of fresh spinach and mustard greens. The earthy richness of the goat is perfectly balanced by the vibrant, iron-rich greens and a tempering of aromatic ghee and ginger. It is a labor of love that rewards the patient cook with deep, complex flavors and a melt-in-the-mouth texture that defines comfort food.
🥗 Ingredients
The Meat and Marinade
- 2 lbs Goat Meat (bone-in, cut into 1.5-inch chunks)
- 1/2 cup Greek Yogurt (whisked until smooth)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Salt
The Saag Base
- 1 lb Fresh Spinach (washed and roughly chopped)
- 1/2 lb Mustard Greens (stems removed, roughly chopped)
- 2-3 pieces Green Chilies (slit lengthwise)
- 1 tablespoon Cornmeal (Makki ka Atta) (to thicken and emulsify)
Aromatics and Spices
- 3 tablespoons Ghee (or neutral oil)
- 2 medium Red Onions (finely diced)
- 2 tablespoons Ginger-Garlic Paste (freshly pounded is best)
- 1 teaspoon Cumin Seeds
- 1 tablespoon Coriander Powder
- 1 teaspoon Garam Masala (high quality)
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
👨🍳 Instructions
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1
In a large bowl, toss the goat meat with yogurt, turmeric, and salt. Let it marinate for at least 30 minutes, or up to 4 hours in the refrigerator for maximum tenderness.
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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 but still vibrant green.
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3
Immediately transfer the greens to an ice bath to stop the cooking. Once cooled, drain well and blend into a coarse puree with the green chilies. Set aside.
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4
Heat 2 tablespoons of ghee in a heavy-bottomed pot or pressure cooker over medium-high heat. Add the cumin seeds and let them sizzle for 30 seconds.
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5
Add the diced onions and sauté for 8-10 minutes until they turn a deep golden brown. This 'bhuna' process is crucial for the base flavor.
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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 goat meat to the pot. Increase heat to high and sear the meat for 5-7 minutes, stirring frequently, until the yogurt is absorbed and the meat is browned.
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8
Add the coriander powder and a splash of water. Cover and cook on low heat for 45-60 minutes (or 20 minutes in a pressure cooker) until the meat is 80% tender.
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9
Pour the prepared green puree into the pot with the meat. Stir in the cornmeal (dissolved in a little water) to help bind the sauce.
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10
Simmer the mixture uncovered for another 15-20 minutes. The saag should thicken and darken slightly, and the meat should become fork-tender.
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11
Stir in the garam masala and the crushed dried fenugreek leaves (kasuri methi). Adjust salt to taste.
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12
For the final touch (Tadka), heat the remaining tablespoon of ghee in a small pan, add a pinch of chili powder or dried red chilies, and pour it sizzling over the finished dish.
💡 Chef's Tips
Always use bone-in goat meat; the marrow releases a depth of flavor that boneless cuts simply cannot match. If the mustard greens are too bitter for your palate, you can substitute them with kale or increase the ratio of spinach. Don't over-process the greens in the blender; a slightly textured 'saag' is more authentic than a perfectly smooth soup. If the sauce is too thin, simmer it uncovered for a few extra minutes; the cornmeal acts as a stabilizer to prevent the water from separating from the greens. Cooking this dish a day in advance actually improves the flavor as the spices deeply penetrate the meat.
🍽️ Serving Suggestions
Serve piping hot with buttery Garlic Naan or traditional Makki di Roti (corn flour flatbread). Pair with a side of pickled red onions and a wedge of lemon to cut through the richness. A dollop of fresh white butter (makkhan) on top just before serving adds a luxurious finish. Accompanied by a tall glass of salty Lassi to balance the spices. Serve alongside Jeera Rice (cumin-tempered rice) for a complete gluten-free meal.