Saag Gosht
Indulge in the rich, aromatic flavors of Saag Gosht, a beloved North Indian and Pakistani dish that marries tender, succulent pieces of lamb or goat meat with a vibrant blend of spinach and mustard greens. This hearty curry features a medley of warm spices like cumin, turmeric, and garam masala, paired with the depth of slow-cooked tomatoes, fragrant garlic, and ginger. The greens are blanched and blended into a silky paste, creating a luxuriously creamy texture that complements the perfectly simmered meat. Finished with fresh cilantro, Saag Gosht is a soul-soothing dish best enjoyed with soft naan or fluffy steamed rice. Packed with protein, iron, and bold flavors, it’s a must-try for fans of traditional South Asian cuisine. Perfect for family dinners or special occasions, this recipe delivers a satisfying and unforgettable culinary experience.
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Recipe Information
Ingredients
- 500 grams Lamb or goat meat (bone-in, cubed)
- 300 grams Fresh spinach (washed and roughly chopped)
- 100 grams Mustard greens (optional, roughly chopped)
- 3 tablespoons Ghee or cooking oil
- 1 large Onion (finely chopped)
- 2 medium Tomatoes (finely chopped)
- 4 Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 2 Green chilies (slit)
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 3 tablespoons Yogurt (whisked)
- 1 teaspoon Salt
- 1.5 cups Water
- 2 tablespoons Fresh cilantro (for garnish, chopped)
Instructions
Heat ghee or oil in a large, heavy-bottomed pot over medium heat.
Add cumin seeds and let them sizzle for 30 seconds until aromatic.
Stir in the chopped onion and cook until golden brown, about 8 to 10 minutes.
Add the minced garlic, grated ginger, and slit green chilies. Sauté for 1 minute.
Add the lamb or goat meat to the pot and cook, stirring occasionally, until it is browned on all sides, about 8 to 10 minutes.
Mix in the coriander powder, turmeric powder, red chili powder, and salt. Stir well to coat the meat in the spices.
Add the chopped tomatoes and cook until they break down and form a thick paste, about 10 minutes.
Lower the heat to medium-low and stir in the whisked yogurt, a tablespoon at a time, to prevent curdling.
Pour in the water and bring the mixture to a simmer. Cover the pot and cook for about 60 minutes, stirring occasionally, until the meat is tender.
While the meat is cooking, blanch the spinach and mustard greens in boiling water for 2 minutes. Drain and immediately plunge them into ice water to retain their vibrant color.
Blend the blanched greens into a smooth paste using a blender or food processor.
Once the meat is tender, stir the spinach-mustard green paste into the pot. Cook uncovered for 10 to 15 minutes, stirring occasionally, until the greens are well-integrated and the flavors meld together.
Sprinkle the garam masala over the dish and mix well. Adjust seasoning with additional salt if needed.
Garnish with freshly chopped cilantro and serve hot with naan or steamed rice.
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 659 mg | 29% | |
| Total Carbohydrate | 15.5 g | 6% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 5.6 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1339 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
