Saagwala Gosht Cooking Recipe

Saagwala Gosht (Lamb with Fresh Greens) Cooking Recipe

I prefer to add mustard leaves when they are available because of the novelty of their spicy flavour, but this recipe works well using only spinach, too. This is a deliciously easy recipe but quite high in fat, so don’t add any fat to your rotis, rice or salad.


  • 250g spinach, blanched and drained
  • 500g mustard greens (sarson ka saag), blanched and drained
  • 3 green chillies
  • 1½ tablespoons olive oil
  • 2 bay leaves
  • 2 green cardamom pods
  • 2 black cardamom pods
  • 2 cloves
  • 2.5cm stick cinnamon
  • 1 teaspoon cumin seeds
  • 3 medium-size onions, thinly sliced
  • 3 garlic cloves, chopped
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1 teaspoon red chilli powder
  • 450g lean lamb or mutton, cut into 2.5cm cubes
  • 1 teaspoon salt
  • 2.5cm piece root ginger, cut into strips

Saagwala Gosht Cooking Recipe

Cooking Method

  1. Grind the spinach and mustard greens with the green chillies to make a coarse paste.
  2. Heat the oil in a thick-bottomed pan. Add the bay leaves, cardamom pods, cloves, cinnamon and cumin seeds. When the cumin seeds begin to change colour, stir in the onions. Cook until the onions are translucent, then add the chopped garlic and mix well.
  3. Stir in the minced ginger and garlic, chilli powder and cubed meat. Cook on a high heat, stirring continuously, for 5 minutes. Add 300ml water and cook over a low heat, covered, until the lamb is almost done – roughly 40-45 minutes.
  4. Add the spinach-mustard greens paste and salt and cook until the lamb is fully blended and tender. Garnish with the ginger strips.

1414 kj; 338 kcals; 28g protein; 19g fat; 7.6g sat fat; 14g carbohydrates; 6.3g sugar; 2.5g fibre; 692mg sodium

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