Entree: Pakistan – Punjab – ساگ گوشت ➤ Saag Gosht (Mutton simmered with mustard and leafy greens in Punjabi spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 5 min

Total 1 hr 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) mutton or lamb, cut into 1–1.5 inch (2.54 to 3.81 cm) pieces
- 1 lb (450 g) mustard greens (sarson), washed and roughly chopped
- 8 oz (225 g) spinach, washed and roughly chopped
- 3 tbsp (45 ml) ghee or neutral oil
- 2 medium (approx. 7 3/4 oz (220 g)) onions, thinly sliced
- 1 tbsp (15 g) ginger-garlic paste
- 1 medium (approx. 4 1/4 oz (120 g)) tomato, chopped
- 2 green chilies, slit lengthwise
- 1.5 cups (360 ml) water or stock
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2 g) turmeric powder
- 1 tsp (5 g) red chili powder (adjust to taste)
- 1 tsp (3 g) garam masala (to finish)
- 1/2 cup (120 g) plain yogurt, whisked (optional, for tenderness)
- 1 tsp (1 g) dried fenugreek leaves (kasuri methi), crushed (optional)
- Salt to taste
- Fresh cilantro leaves for garnish

Show original ingredient measurements

- 1.5 lb (680 g) mutton or lamb, cut into 1–1.5 inch pieces
- 1 lb (450 g) mustard greens (sarson), washed and roughly chopped
- 8 oz (225 g) spinach, washed and roughly chopped
- 3 tbsp (45 ml) ghee or neutral oil
- 2 medium (approx. 220 g) onions, thinly sliced
- 1 tbsp (15 g) ginger-garlic paste
- 1 medium (approx. 120 g) tomato, chopped
- 2 green chilies, slit lengthwise
- 1.5 cups (360 ml) water or stock
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2 g) turmeric powder
- 1 tsp (5 g) red chili powder (adjust to taste)
- 1 tsp (3 g) garam masala (to finish)
- 1/2 cup (120 g) plain yogurt, whisked (optional, for tenderness)
- 1 tsp (1 g) dried fenugreek leaves (kasuri methi), crushed (optional)
- Salt to taste
- Fresh cilantro leaves for garnish

Instructions

1. Blanch the greens: bring a large pot of water to a boil, add the mustard greens and spinach, blanch 2–3 minutes until wilted, then drain and immediately plunge into ice water. Drain well and roughly chop; set aside.
2. Heat ghee or oil in a heavy-bottomed pot over medium heat. Add sliced onions and sauté until deep golden brown, about 10–12 minutes.
3. Add ginger-garlic paste and cook 1–2 minutes until fragrant. Stir in chopped tomato and cook until it breaks down, 3–4 minutes.
4. Add the mutton pieces and increase heat to sear, browning the meat lightly all over, about 5–7 minutes.
5. Mix in ground coriander, cumin, turmeric, red chili powder, and salt. Stir to coat the meat, then add the whisked yogurt if using and cook 2–3 minutes to combine.
6. Pour in 1.5 cups (360 ml) water or stock, add green chilies, reduce heat to low, cover, and simmer until the mutton is tender, 40–60 minutes depending on cut; check and add water if required.
7. Once the meat is tender, add the chopped blanched greens to the pot and stir to combine. Simmer uncovered for 10–15 minutes so the greens meld with the meat and excess liquid reduces to a thick, stew-like consistency.
8. Crush in dried fenugreek (if using) and sprinkle garam masala; adjust salt and heat. Simmer 2 more minutes.
9. Garnish with fresh cilantro and serve hot with naan, roti, or steamed basmati rice.