Saag Gosht Recipe (Mutton Cooked With Greens)
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Saag Gosht is a North Indian winter delicacy in which goat mutton (or lamb) is cooked in a gravy made with various winter greens. Serve it with makki ki roti, butter naan, or any other Indian bread for a hearty meal.
Here are a few more mutton recipes that you must try: Spicy Mutton Pulao, Mutton Rogan Josh, Bhuna Gosht, Kosha Mangsho, and Railway Mutton Curry.
A Quick Look At This Saag Gosht Recipe
- Marination Time: 3 hours
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes (excluding marination)
- Serves: 4
- Cuisine: North Indian / Punjabi
- Course: Main Course
- Diet: Non-Vegetarian, Gluten-Free
- Skill Level: Intermediate
- Equipment: Pressure Cooker or Heavy-Bottom Pot, Blender, Knife, Cutting Board
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Why You’ll Love This Family Favorite Recipe!
- Slow, patient cooking makes all the difference: The 3-hour marination lets the meat soak up the spices, so the flavor runs deep, not just on the surface.
- Comforting and hearty: This is the kind of dish that feels warming and satisfying, especially on cooler days.
- Perfect balance of meat and greens: The saag cuts through the richness of the gosht, making the curry flavorful but not heavy.
- Tastes even better later: Like most Indian curries, the flavors deepen as it rests, making leftovers a real treat.
- Feels like a proper homestyle meal: Best enjoyed with hot rotis or naan, just the way it’s meant to be eaten.
- Great for family meals: A dish that feels special without being complicated – the kind you make when you have time and want to cook with care.
Table of Contents
Winter weekend lunches were all about a rich mutton curry in my house. My dad would personally go to the same shop to source mutton year after year, and the butcher would make sure to keep the best pieces for him.
This Saag Gosht (Gosht Saagwala) was frequently made because fresh greens were also available only during these few winter months.
In this post, I am sharing my family recipe for making Saag Wala Mutton. Do try it!
About Saag Gosht
Saag means “greens” and gosht means “mutton” in Hindi. Saag Gosht translates to mutton cooked with greens.
It is a North Indian and Pakistani winter delicacy.
In winter, fresh greens flood the markets, and many recipes are made using them. Palak Paneer, Saag Paneer, Aloo Methi Sabzi, and Sarson ka Saag are the most popular ones, and so is this mutton curry made with mixed winter greens.
It uses a mix of greens like spinach, fenugreek, dill, and cilantro leaves. Do not confuse it with Palak Gosht, which is made using only spinach.
Serve saag mutton with makki ki roti, phulka, khamiri roti, or any Indian bread you choose for a hearty meal. It also tastes great with steamed or jeera rice with some sliced onions and lemon wedges on the side.
This recipe can be made in a traditional stovetop pressure cooker or an Instant Pot. I am sharing both methods below; choose whichever suits you best.
The saag gosht recipe can be scaled easily, too. If scaling, use a larger Instant Pot or pressure cooker. I made the original recipe in a 3-quart Instant Pot or 3-liter pressure cooker. The pressure cooking time will remain the same.
Is Saag Gosht The Same As Palak Gosht?
Many posts on the internet label palak gosht as saag gosht, but there is a huge difference in taste between the two. Palak gosht is made with only palak, while saag gosht uses a mix of different greens, giving the curry a very unique flavor.
While both the curries are delicious on their own, they are not the same.
Ingredients
Mutton
Use bone-in goat mutton for the best taste, as the bones add a lot of flavor to the curry. If you are not a fan of bone-in mutton, you can use boneless pieces too. Goat mutton is readily available in local Indian or Pakistani grocery stores.
You can replace goat meat with lamb, too.
For The Marination
To marinate the mutton, you will need thick plain yogurt (curd, dahi), ginger-garlic paste, garam masala powder, freshly squeezed lime juice (or lemon juice), salt, and crispy fried onions (birista).
You can use Greek yogurt in place of thick yogurt.
Make Crispy Fried Onions at home using my easy recipe, or buy a packet to save some time.
For The Green Paste
To make the green paste, you will need spinach leaves (palak), fenugreek leaves (methi), cilantro (fresh coriander leaves), and green chillies.
I also add a little radish greens (mooli ke patte) and mustard greens (sarson ka saag), if available, to this paste. They add a nice, pungent taste.
Adjust the green chilies as per your taste and preference.
You will also need a little granulated sugar. Adding sugar while blanching the greens makes the greens’ color very vibrant.
For The Curry
Whole Spices – You will need a few whole spices, such as cloves (laung), black peppercorns (kali mirch), black cardamom (badi elaichi), and cinnamon sticks (dalchini).
Spice Powders – This recipe uses a few basic spice powders like coriander powder, turmeric powder, Kashmiri red chilli powder, and cumin powder.
Others – You will also need mustard oil, ghee, onions, and pureed fresh tomatoes.
I also like to add some dill leaves at the end of the cooking for a nice flavor. You can choose to skip it.
If mustard oil is unavailable, use any cooking oil.
Add some coconut milk at the end of cooking for a taste change.
For The Tempering (Optional)
Tempering is optional, but if you are making this curry for any special occasion, then it is highly recommended.
You will need ghee, cumin seeds, dry red chilies, and fresh ginger.
How To Make Saag Gosht
Marinate The Mutton
Step 1: Rinse 26 oz (750 g) bone-in goat mutton (cut into 1 and ½-inch pieces) with water and drain well.
Step 2: Add it to a large bowl.
Step 3: Add the following ingredients to the bowl and mix well to coat the pieces with the marinade.
- ½ cup of thick yogurt
- 2 teaspoon ginger garlic paste
- ½ teaspoon garam masala powder
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoon salt
- ½ cup of golden fried onion
Step 4: Cover the bowl and refrigerate for 2-3 hours.
Make The Green Paste
Step 5: Clean and wash the following green leaves thoroughly under running water.
- 2 cups of spinach (packed)
- 1 cup of fenugreek leaves (packed)
- ½ cup of cilantro (packed)
Step 6: Heat 5-6 cups of water in a large pot over high heat.
Step 7: When the water comes to a boil, add 2 tablespoon of sugar.
Step 8: Add the washed greens and 2 green chilies to the pot and cook for 2 minutes.
Step 9: Remove the pot from the heat.
Step 10: Drain the water, then run the greens under cold water immediately.
Step 11: Drain nicely.
Step 12: Transfer the blanched greens to a blender and blend to make a smooth paste.
Note: You can add a little water while blending the greens, if needed.
Step 13: Keep the green paste aside.
Make The Curry
In A Stovetop Pressure Cooker
Step 14: Heat 4 tablespoon of mustard oil in a pressure cooker over medium-high heat.
Step 15: Once the oil is hot, add the following ingredients and fry for 20 seconds.
- 3-4 cloves
- 3-4 black peppercorns
- 2 black cardamoms
- 1-inch piece of cinnamon stick
Step 16: Add ½ cup of thinly sliced onions and cook until they turn golden brown, stirring frequently (10-12 minutes).
Step 17: Add the marinated meat along with the marinade and saute for 3-4 minutes.
Step 18: Now add ½ cup of pureed tomatoes and cook for another minute, stirring occasionally.
Step 19: Add the following spice powders and mix well.
- 2 teaspoon coriander powder
- ½ teaspoon turmeric powder
- ½ teaspoon Kashmiri red chili powder
- ½ teaspoon cumin powder
Step 20: Add ¼ cup of water and cook for 2-3 minutes.
Step 21: Now add 1 cup of water and close the lid of the cooker.
Step 22: Pressure cook for 1 whistle on high heat.
Step 23: Reduce the heat to low and cook for 25 minutes.
Step 24: Remove the cooker from the heat and let the pressure release naturally.
Step 25: Open the lid.
Step 26: Add the green paste and ¼ cup of chopped dill leaves, and cook for 3-4 minutes more over medium heat.
Step 27: Add 2 tablespoon ghee and mix well.
Step 28: Remove the cooker from the heat.
In An Instant Pot
- Press the SAUTE button on the Instant Pot.
- Follow the steps until closing the lid.
- Set the valve to the sealing position.
- Press CANCEL and then press PRESSURE COOK.
- Set the timer to 25 minutes at high pressure.
- Once the timer goes off, let the pressure release naturally for 10 minutes.
- Release the remaining pressure manually, then open the pot lid.
- Press the SAUTE button again.
- Add the green paste and ¼ cup of chopped dill leaves and cook for 3-4 minutes.
- Add 2 tablespoon ghee and mix well.
- Press CANCEL.
Tempering (Optional)
Step 29: Heat 2 tablespoon ghee in a pan over medium-high heat.
Step 30: Once the ghee is hot, add the following ingredients and let them crackle for 6-8 seconds.
- 1 teaspoon cumin seeds
- 2-3 whole dry red chilies
- 2 tablespoon julienned ginger
Step 31: Pour the tempering over the mutton and mix well.
Tip: You can save some of the tempering to garnish the curry.
Step 32: Check for salt and add more if needed.
Step 33: Transfer the curry to the serving bowl and garnish with fried onions. Serve hot!
Saag Gosht FAQs
To clean the greens, fill a large bowl with water. Soak the green in water for 2 minutes. You can also add a teaspoon of baking soda and 1 teaspoon of white vinegar to the soaking water. Gently rub the leaves to remove any debris that may be sticking to them. Now, very gently remove the greens floating on top of the water. Discard the water. Repeat this water until the water runs clear.
To make curries, I highly recommend using bone-in goat shoulder or leg pieces.
Saag Gosht will easily last for 4-5 days when stored in an air-tight container in the refrigerator.
It is also freezer-friendly. Let it cool completely, then freeze it in a freezer-safe container or a ziplock bag for up to 1 month. Thaw overnight in the refrigerator, or for a few hours at room temperature before reheating.
You can reheat saag gosht in a pan or microwave. Add a little hot water while reheating to adjust the consistency, as the gravy tends to become thick after refrigeration.
Serving Suggestions
Saag Gosht pairs best with Makki Ki Roti or Khamiri Roti, along with sliced onions on the side, for a comforting winter meal.
You can serve this delicious curry with other Indian breads such as Phulka, Plain Tawa Paratha, Lachha Paratha, Butter Naan, or Tandoori Roti.
It also tastes great with steamed rice, Jeera Rice, or lightly spiced pulao.
Other North Indian Curries We Recommend
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Saag Gosht Recipe (Mutton Cooked With Greens)
Ingredients
For the Marination
- 26 ounces bone-in goat mutton (or lamb) (750 g, rinsed)
- ½ cup thick yogurt (dahi, curd) (or Greek yogurt)
- 2 teaspoons ginger garlic paste
- ½ teaspoon garam masala powder
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons salt (or to taste)
- ½ cup crispy fried onions (birista)
For The Green Paste
- 2 cups spinach (palak) (packed)
- 1 cup fenugreek leaves (methi) (packed)
- ½ cup cilantro (fresh coriander leaves) (packed)
- 2 green chilies (or to taste)
- 2 tablespoons sugar
For The Curry
- 4 tablespoons mustard oil (or any other cooking oil)
- 3-4 cloves (laung)
- 3-4 whole black peppercorns (kali mirch)
- 2 whole black cardamoms (badi elaichi)
- 1 inch piece of cinnamon stick (dalchini)
- ½ cup thinly sliced onions
- ½ cup pureed fresh tomatoes
- 2 teaspoons coriander powder
- ½ teaspoon turmeric powder
- ½ teaspoon Kashmiri red chili powder
- ½ teaspoon cumin powder
- ¼ cup chopped dill leaves
- 2 tablespoons ghee
For The Tempering (Optional)
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 2-3 whole dried red chilies
- 2 tablespoons julienned ginger
Instructions
Marinate The Mutton
- Rinse the mutton well with water and drain well.
- Add it to a large bowl.
- Add yogurt, ginger garlic paste, garam masala powder, lime juice, salt, and fried onion to the bowl and mix well to coat the pieces with the marinade.
- Cover the bowl and refrigerate for 2-3 hours.
Make The Green Paste
- Clean and wash spinach, fenugreek leaves, and cilantro thoroughly under running water.
- Heat 5-6 cups of water in a large pot over high heat.
- When the water comes to a boil, add sugar to it.
- Add the washed greens and chilies to the pot and cook for 2 minutes.
- Remove the pot from heat.
- Drain the water and run the greens immediately under cold water.
- Drain nicely.
- Transfer the blanched greens to a blender and blend to make a smooth paste.
- Note – You can add a little water while blending the greens if needed.
- Keep the green paste aside.
Make The Curry
In A Stovetop Pressure Cooker
- Heat mustard oil in a pressure cooker over medium-high heat.
- Once the oil is hot, add cloves, black peppercorns, black cardamoms, and cinnamon and fry for 20 seconds.
- Add onions and cook until they turn golden brown in color, stirring frequently (10-12 minutes).
- Add the marinated meat along with the marinade and saute for 3-4 minutes.
- Now add pureed tomatoes and cook for another minute, stirring occasionally.
- Add coriander powder, turmeric powder, chili powder, and cumin powder and mix well.
- Add ¼ cup of water and cook for 2-3 minutes.
- Now add 1 cup of water and close the lid of the cooker.
- Pressure cook for 1 whistle on high heat.
- Reduce the heat to low and cook for 25 minutes.
- Remove the cooker from the heat and let the pressure release naturally.
- Open the lid.
- Add the green paste and dill leaves and cook again for 3-4 minutes over medium heat.
- Add ghee and mix well.
- Remove the cooker from heat.
In An Instant Pot
- Press SAUTE button on the instant pot. Follow the steps until closing the lid.
- Set the valve to the sealing position. Press CANCEL and then press PRESSURE COOK.
- Set the timer to 25 minutes at high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes.
- Release the remaining pressure manually and open the lid of the pot.
- Press SAUTE button again.
- Add the green paste and dill leaves and cook for 3-4 minutes.
- Add ghee and mix well.
- Press CANCEL.
Tempering (Optional)
- Heat ghee in a pan over medium-high heat.
- Once the ghee is hot, add cumin seeds, red chilies, and ginger and let them crackle for 6-8 seconds.
- Pour the tempering over the mutton and mix well.
- Tip – You can save some tempering to garnish the curry.
- Check for salt and add more if needed.
- Transfer the curry to the serving bowl and garnish with fried onions. Serve hot!
Can I use dried fenugreek leaves?
Sure Hayden. Just rehydrate them in hot wate for 10 minutes.
Do you use the same amount of dried fenegreek, please?
You can use 1/2 cup of dried fenugreek Luciana.
Anything particular I need to think about if I don’t have a pressure cooker or an instant pot, and need to make this on a regular stove?
It will take atleast 1.5 hours to cook the mutton in a pan over the stovetop and much more liquid.
That looks delicious. I have never cooked mutton/lamb with spinach. Wil try this recipe. Amazing photography too
Thnx Shirin. I am sure you will love the taste.
Great pictures and the food looks so yummy … Congrats
Thnx Anindya