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    Whisk Affair » Recipes » Dal & Curries » Mutton Curries » Saag Gosht (Mutton Cooked w/ Greens)

    Published: Dec 1, 2022 | Last Updated On: Dec 2, 2022 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Saag Gosht (Mutton Cooked w/ Greens)

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    Saag Gosht is a North Indian winter delicacy where goat mutton (or lamb) is cooked in a gravy made using various winter greens. Serve it with makki ki roti or any other Indian bread for a hearty meal (gluten-free).

    Here are a few more mutton recipes that you may like – Mutton Rogan Josh, Bhuna Gosht, Kosha Mangsho, Railway Mutton Curry, Mutton Korma, Mutton Rara, Punjabi Mutton Curry, Mughlai Mutton Stew, and Mutton Keema Kofta Curry.

    Saag gosht served on a plate.
    Jump to:
    • About Saag Gosht
    • Ingredients
    • How To Make Saag Gosht
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    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.

    Winter is the time when fresh greens flood the markets and many recipes are made using them. Palak Paneer, Saag Paneer, Aloo Methi, and Sarson ka Saag are the most popular ones and so is this mutton curry made with mixed winter greens.

    It is made using a mix of greens like spinach, fenugreek, and dill leaves.

    Do not confuse it with Palak Gosht which is made by using only spinach.

    Serve saag mutton with makki ki roti, phulka, khamiri roti, or any Indian bread of your choice 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 in an instant pot. I am sharing both methods below, choose the one that suits you the best.

    Saag gosht recipe can be scaled easily too. If scaling, make it in a larger-sized instant pot or pressure cooker. I made the original recipe in a 6-quart instant pot or 3-liter pressure cooker.

    Ingredients

    Saag gosht ingredients 1
    Saag gosht ingredients 2
    Saag gosht ingredients 3
    Saag gosht ingredients 4
    Saag gosht ingredients 5

    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 bone-in mutton person, then you can use boneless pieces too.

    You can replace goat mutton with lamb meat too.

    For The Marination

    To marinate the mutton, you will need thick yogurt (curd, dahi), ginger garlic paste, garam masala powder, freshly squeezed lime juice, salt, and golden fried onion (birista).

    You can use Greek yogurt in place of thick yogurt.

    Make golden fried onions at home using my easy recipe or buy a packet to save some tie.

    For The Green Paste

    To make the green paste, you will need spinach (palak), fenugreek leaves (methi), cilantro (fresh coriander leaves), and green chillies.

    I also add some radish greens if they are available to make this paste. They add a nice pungent taste to it.

    Adjust the green chilies as per your taste and preference.

    You will also need a little granulated sugar. Adding some sugar while blanching the greens makes their color very vibrant.

    For The Curry

    To make the curry, you will need mustard oil, ghee, a few whole spices like cloves (laung), black peppercorns (kali mirch), black cardamoms (badi elaichi), and cinnamon stick (dalchini), onions, pureed fresh tomatoes, and some basic Indian spice powders like coriander powder, turmeric powder, Kashmiri red chilli powder, and cumin powder.

    I also like to add some dill leaves at the end of the cooking for a nice flavor. You can choose to skip it.

    For The Tempering (Optional)

    Tempering is optional but if 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

    Rinse 26 oz (750 g) bone-in goat mutton (cut into 1 and ½-inch pieces) well with water and drain well.

    Add it to a large bowl.

    Rinsed mutton added to a bowl.

    Add ½ cup of thick yogurt, 2 teaspoon ginger garlic paste, ½ teaspoon garam masala powder, 1 tablespoon freshly squeezed lime juice, 2 teaspoon salt, and ½ cup of golden fried onion to the bowl and mix well to coat the pieces with the marinade.

    Marination ingredients added to the bowl.

    Cover the bowl and refrigerate for 2-3 hours.

    Marinated mutton.

    Make The Green Paste

    Clean and wash 2 cups of spinach (packed), 1 cup of fenugreek leaves (packed), and ½ cup of cilantro (packed) thoroughly under running water.

    Heat 5-6 cups of water in a large pot over high heat.

    water heating in a large pot.

    When the water comes to a boil, add 2 tablespoon of sugar to it.

    Adding sugar to the pot.

    Add the washed greens and 2 green chilies to the pot and cook for 2 minutes.

    Greens and chilies added to the pot.

    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.

    Blanced greens added to a blender.

    Keep the green paste aside.

    Smooth paste made.

    Make The Curry

    In A Stovetop Pressure Cooker

    Heat 4 tablespoon of mustard oil in a pressure cooker over medium-high heat.

    Once the oil is hot, add 3-4 cloves, 3-4 black peppercorns, 2 black cardamoms, and a 1-inch piece of cinnamon stick and fry for 20 seconds.

    Whole spices added to hot oil.

    Add ½ cup of thinly sliced onions and saute until they turn golden brown in color, stirring frequently (10-12 minutes).

    Onions added to the cooker.

    Add the marinated meat along with the marinade and saute for 3-4 minutes.

    marinated mutton added to the cooker.

    Now add ½ cup of pureed tomatoes and cook for another minute, stirring occasionally.

    Pureed tomatoes added to the cooker.

    Add 2 teaspoon coriander powder, ½ teaspoon turmeric powder, ½ teaspoon Kashmiri red chili powder, and ½ teaspoon cumin powder and mix well.

    Add ¼ cup of water and cook for 2-3 minutes.

    Spice powders added to the cooker.

    Now add 1 cup of water and close the lid of the cooker.

    Water added to the cooker.

    Pressure cook for 1 whistle on high heat.

    Reduce the heat to low and cook for 25 minutes.

    Lid of the cooker closed.

    Remove the cooker from the heat and let the pressure release naturally.

    Open the lid.

    Add the green paste and ¼ cup of chopped dill leaves and cook again for 3-4 minutes over medium heat.

    Green paste and dill leaves added to the cooker.

    Add 2 tablespoon ghee and mix well.

    Ghee added to the cooker.

    Remove the cooker from heat.

    Ready saag gosht.

    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 ¼ cup of chopped dill leaves and cook for 3-4 minutes.

    Add 2 tablespoon ghee and mix well.

    Press CANCEL.

    Tempering (optional)

    Heat 2 tablespoon ghee in a pan over medium-high heat.

    Once the ghee is hot, add 1 teaspoon cumin seeds, 2-3 whole dry red chilies, and 2 tablespoon julienned ginger and let them crackle for 6-8 seconds.

    Tempering ingredients added to hot ghee.

    Pour the tempering over the mutton and mix well.

    Tip – You can save some tempering to garnish the curry.

    Tempering poured over saag gosht.

    Check for salt and add more if needed.

    Transfer the curry to the serving bowl and garnish with fried onions. Serve hot!

    Ready saag gosht.

    Frequently Asked Questions

    Is saag gosht different from palak gosht?

    Yes, these two are very different recipes. In saag gosht, a combination of green leafy vegetables is used while palak gosht is made using only spinach. These two dishes are very different in taste as well because of the difference in the greens used.

    How to clean the greens?

    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 get rid of anything 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.

    Which cuts of mutton are best to make curries?

    To make curries, I highly recommend using bone-in pieces from the shoulder or the leg of the goat.

    Serving Suggestions

    Saag Gosht is best paired with Makki Ki Roti or Khamiri Roti and sliced onions on the side for a comforting winter meal.

    You can serve it with other Indian bread such as Phulka, Tawa Paratha, Lachha Paratha, naan, or Tandoori Roti.

    It also tastes great with steamed rice, jeera rice, or any other lightly spiced pulao.

    Storage Suggestions

    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 down completely and freeze it in a freezer-safe container or ziplock bag. Thaw overnight in the refrigerator or for a few hours over the counter before reheating.

    You can reheat saag gosht in a pan or microwave. Add in a little hot water while reheating to adjust the consistency, as the gravy tends to become thick after refrigeration.

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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Saag Gosht is a North Indian winter delicacy where goat mutton (or lamb) is cooked in a gravy made using various winter greens. Serve it with makki ki roti or any other Indian bread for a hearty meal (gluten-free).

    Saag Gosht Recipe (Mutton Cooked w/ Greens)

    Saag Gosht is a North Indian winter delicacy where goat mutton (or lamb) is cooked in a gravy made using various winter greens. Serve it with makki ki roti or any other Indian bread for a hearty meal.
    3.75 from 4 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Gluten Free
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Marination Time: 3 hours
    Total Time: 4 hours 20 minutes
    Servings: 4 people
    Calories: 649kcal
    Author: Neha Mathur

    Ingredients 

    For the Marination

    • 26 ounce 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

    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
    • 3-4 whole black peppercorns
    • 2 whole black cardamoms
    • 1 inch piece of cinnamon stick
    • 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
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    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 fry 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!

      Video

      https://www.youtube.com/watch?v=iMGk3Mq2ImY

      Notes

      Saag gosht recipe can be scaled easily too. If scaling, make it in a larger-sized instant pot or pressure cooker. I made the original recipe in a 6-quart instant pot or 3-liter pressure cooker.
      You can replace goat mutton with lamb too.
      I also add some radish greens o make the green paste if they are available. They add a nice pungent taste to it.

      Nutrition

      Calories: 649kcal | Carbohydrates: 17g | Protein: 28g | Fat: 52g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 112mg | Sodium: 837mg | Potassium: 604mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1717IU | Vitamin C: 60mg | Calcium: 487mg | Iron: 5mg
      Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
      Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

      More Mutton Curries

      • Goan Lamb Vindaloo is a Portuguese-influenced lamb curry where lamb is cooked in a fiery red, spicy and tangy vindaloo sauce. Make it in a traditional stovetop pressure cooker or an instant pot using my easy recipe (gluten-free).
        Goan Lamb Vindaloo
      • Jungli Maas is a 100-year-old Rajasthani recipe where goat mutton is cooked with just 7 simple ingredients. Serve it with phulka, bajra roti, or makki roti for a traditional meal.
        Authentic Rajasthani Jungli Maas
      • Bhuna Gosht (Mutton Bhuna) is a delicious goat meat curry popular in North India and Pakistan. Serve it with naan or khamiri roti for an unforgettable meal.
        Bhuna Gosht (Mutton Bhuna)
      • Keema Kaleji is a mouth-watering combination of mutton mince and liver, that is hard to resist, especially if you have a special soft corner for mutton just like me. Serve it with crispy and flaky Laccha Parathas and your weekend lunch is sorted. Here is how to make it.
        Keema Kaleji (Mutton Mince And Liver Curry)

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        Recipe Rating




      1. anindya basu

        December 17, 2014 at 2:31 am

        Great pictures and the food looks so yummy … Congrats

        Reply
        • msnehamathur

          December 23, 2014 at 3:17 am

          Thnx Anindya

          Reply
      2. Sherin

        June 01, 2015 at 1:23 pm

        That looks delicious. I have never cooked mutton/lamb with spinach. Wil try this recipe. Amazing photography too

        Reply
        • msnehamathur

          June 02, 2015 at 3:24 am

          Thnx Shirin. I am sure you will love the taste.

          Reply

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