Saag Gosht (Mutton Curry with Puréed Spinach)

If I want to eat Spinach with a grin on face, this is THE DISH. Spinach combines very beautifully with robust flavor of lamb/goat meat (usually called mutton) and it is a well known fact. Saag Gosht, is very popular Indian dish which is rich in flavor and packed with nutrition. So this weekend make this warm, comforting and wholesome dish at home and dig in with some flavored rice or rotis.

Some people, add chopped spinach to the mutton and slow cook it until done but to me, pureed spinach works best. It gives totally new dimension to the dish, adding richness and creaminess. And also, I add the spinach puree when the mutton is almost done i.e., last ten minutes. This keeps the flavor and color of spinach fresh.

Saag Gosht

Saag Gosht

Servings: 6


For Marination:

Lamb or Goat Meat: 2 lb (approx 1 kg), with bone

Ginger Garlic Paste: 1 tbsp (or use 1″ inch ginger and 5 large cloves finely chopped)

Red Chili Powder: 1 tsp

Turmeric Powder: 1/2 tsp

Coriander Powder: 1.5 tbsp

Cumin Powder: 1 tsp

Salt: 1.5 tbsp (As required)

Yogurt: 1/2 cup

Garam Masala Powder: 1/2 tsp

For Gravy:

Cumin: 1 tsp

Whole Black Peppercorn: 10

Bay Leaves: 2

Cloves: 5

Green Cardamom: 3

Cinnamon Stick: 1″ stick

Onion: 1 Large, sliced

Green Chillies: 3, chopped finely

Spinach: 500 gms

Pepper Powder: 1 tsp (As required)

Garam Masala Powder: 1/2 tsp (I used powder of equal quantities of cloves, cinnamon and green cardamom)

Lemon Juice: 1 tbsp

Oil: 2 tbsp

Water: 1 cup


  1. Wash the mutton pieces well and allow all the water to drain.
  2. Marinate it with ingredients in marination list for at least 30 minutes in refrigerator.
  3. In a pressure cooker, heat oil. Add cumin, peppercorns, bay leaves, cloves, green cardamom and cinnamon and fry for few seconds until fragrant.
  4. Add onions and fry until translucent. Add green chilies.
  5. Add the marinated mutton pieces and saute for 5 minutes, until all the mutton is seared.
  6. Add water and pressure cook on medium high heat until mutton is almost done (mostly 4 whistles).
  7. Meanwhile, boil a pot of water. When water is boiling, add spinach leaves. Remove them in a minute and wash under cold tap water to stop cooking process and preserve the color. Transfer to blender and make smooth puree by adding little water.
  8.  Add it to the pressure cooker and mix well. Do not cover with lid. Cook for 10 minutes or until the mutton is well done.
  9. Adjust the seasoning and consistency.  Add pepper powder, lemon juice and garam masala. Serve hot.


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