📝 About This Recipe
A crown jewel of North Indian and Pakistani cuisine, Saag Gosht is a soulful marriage of tender, succulent meat and a vibrant, nutrient-dense spinach puree. This Halal-certified masterpiece balances the earthy bitterness of greens with the warm, aromatic embrace of garam masala and ghee. It is a dish that celebrates patience, resulting in a luscious, melt-in-your-mouth texture that is as comforting as it is sophisticated.
🥗 Ingredients
The Meat
- 2 lbs Mutton or Lamb (bone-in, cut into 1.5-inch cubes)
- 1/2 cup Yogurt (whisked, at room temperature)
- 2 tablespoons Ginger-Garlic Paste (freshly ground preferred)
The Saag Base
- 1 lb Fresh Spinach (washed and stems removed)
- 1/2 cup Fresh Fenugreek (Methi) (chopped, or 1 tbsp dried Kasuri Methi)
- 3-4 pieces Green Chilies (slit lengthwise)
Aromatics and Spices
- 4 tablespoons Ghee or Vegetable Oil (ghee provides a more authentic flavor)
- 2 large Onions (finely sliced)
- 1 teaspoon Cumin Seeds
- 1 stick Whole Spices (cinnamon, 3 green cardamoms, 1 black cardamom)
- 1/2 teaspoon Turmeric Powder
- 1 tablespoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1.5 teaspoons Coriander Powder
- 1 teaspoon Garam Masala (added at the end)
👨🍳 Instructions
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1
Marinate the meat with ginger-garlic paste and a pinch of salt. Set aside for at least 20 minutes to tenderize.
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2
Blanch the spinach and fenugreek in boiling water for 2 minutes, then immediately shock in ice water to retain the vibrant green color.
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3
Drain the greens and blend into a coarse puree with the green chilies. Do not over-process; a little texture is desirable.
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4
Heat ghee in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the whole spices (cinnamon, cardamoms) and cumin seeds until they sizzle and release their aroma.
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5
Add the sliced onions and sauté for 12-15 minutes until they are a deep golden brown. This 'bhuna' process is critical for the depth of the gravy.
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6
Increase the heat and add the marinated meat. Sear the meat for 8-10 minutes until it changes color and is browned on all sides.
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7
Stir in the turmeric, red chili powder, and coriander powder. Sauté for 2 minutes, adding a splash of water if the spices begin to stick.
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8
Lower the heat and whisk in the yogurt quickly to prevent curdling. Cook until the oil begins to separate from the masala.
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9
Add 1.5 cups of hot water, cover tightly, and simmer on low heat for 45-55 minutes, or until the meat is 90% tender. (Alternatively, use a pressure cooker for 15-20 minutes).
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10
Once the meat is tender, uncover and add the prepared spinach puree. Stir well to combine the meat juices with the greens.
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11
Cook uncovered for another 10-12 minutes on medium-low. The saag should thicken and darken slightly, clinging to the meat.
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12
Sprinkle with garam masala and check for seasoning. Adjust salt as needed.
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13
Finish with a dollop of butter or an extra teaspoon of ghee on top for a professional, glossy sheen.
💡 Chef's Tips
Always use bone-in meat as the marrow adds incredible depth and richness to the spinach gravy. Don't skip blanching the spinach—it removes the raw metallic taste and keeps the dish looking bright green. If the gravy is too thin, stir in a teaspoon of maize flour (makki ka atta) dissolved in water to thicken it traditionally. For an extra smoky flavor, use the 'dhungar' method by placing a hot piece of charcoal in a small bowl inside the pot and drizzling it with ghee before sealing for 2 minutes. Be patient with the onions; they provide the base sweetness that balances the earthy saag.
🍽️ Serving Suggestions
Serve steaming hot with Garlic Naan or Tandoori Roti for the perfect scoop. Pair with Jeera Rice (Cumin Rice) if you prefer a gluten-free accompaniment. A side of sliced red onions, lemon wedges, and a green chili adds a refreshing crunch. A glass of sweet or salted Lassi perfectly complements the rich, spiced profile of the dish. Serve with a dollop of fresh white butter (makhan) on top for an authentic Punjabi experience.