How to make Saag Gosht -

Mutton cooked with spinach and spices to make a delicious dish

Sanjeev Kapoor

This recipe is from the book No Oil Cooking.

Main Ingredients : Spinach (पालक), Boneless mutton (हड्डी रहित मटन)

Cuisine : Punjabi

Course : Main Course Mutton

For more recipes related to Saag Gosht checkout Palak Gosht. You can also find more Main Course Mutton recipes like Bhindi Ka Shorva Aleti Paleti Palak Syun Mutton Pepper Fry

Saag Gosht

Saag Gosht Recipe Card


Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.

Prep Time : 31-40 minutes

Cook time : 41-50 minutes

Serve :

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Saag Gosht Recipe

  • Spinach 3 medium bunches

  • Boneless mutton cut into 1½ inch cubes 600 grams

  • Skimmed milk yogurt 3/4 cup

  • Ginger-garlic paste 1 tablespoon

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 2 teaspoons

  • Coriander powder 1/2 teaspoons

  • Garam masala powder 1 teaspoon

  • Salt to taste

  • Green chillies 3-4

  • Bay leaves 2

  • Green cardamoms 3

  • Black cardamom 1

  • Cloves 6

  • Cinnamon 1 inch stick

  • Black peppercorns 6-8

  • Cumin seeds 1 teaspoon

  • Garlic chopped 6-8 cloves

  • Onions chopped 3 medium

  • Ginger cut into thin strips 1 inch piece

  • Dill leaves (suva) chopped 1/2 tablespoon

  • Kasoori methi roasted and crushed 1 teaspoon


Step 1

Mix together half a cup of yogurt, ginger-garlic paste, turmeric powder, one teaspoon of red chilli powder, coriander powder, garam masala powder and salt to taste. 

Step 2

Marinate the lamb cubes in this mixture for about half an hour. Blanch spinach in salted boiling water for one minute. 

Step 3

Drain and refresh. Grind spinach and green chillies together to a coarse paste. Keep aside. Heat a thick-bottomed pan. Add bay leaves, green cardamoms, black cardamom, cloves, cinnamon, peppercorns, cumin seeds and roast.

Step 4

When a nice aroma is given out, add garlic and roast till it turns light brown. Add onions and cook till translucent. Add half of the ginger julienne, remaining red chilli powder and marinated lamb cubes.

Step 5

Cook on high heat, stirring continuously for two minutes. Add remaining yogurt, one cup of water and bring it to a boil.

Step 6

Transfer the mixture into a pressure cooker and cook for eight whistles. Wait till the pressure goes off. Open the lid, add spinach paste, dill leaves and adjust salt.

Step 7

Cook till lamb is fully blended with spinach and is tender. Sprinkle kasoori methi and serve hot, garnished with remaining ginger julienne.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.