Mutton Saag is a beloved traditional dish that brings together tender chunks of mutton with vibrant green leafy vegetables, creating a wholesome and flavorful meal that warms both body and soul. This classic Pakistani recipe combines the rich, robust flavor of slow-cooked mutton with the earthy goodness of fresh spinach and mustard greens. The dish gets its distinctive taste from a careful blend of aromatic spices and the natural sweetness that develops when the meat and greens are cooked together slowly. Perfect for cold winter evenings, this nutritious one-pot meal serves 6-8 people and pairs beautifully with fresh naan or steamed basmati rice.
Ingredients You’ll Need
For the mutton:
- 2 pounds mutton or goat meat, cut into medium chunks
- 2 large onions, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 tomatoes, chopped
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- Salt to taste
- 4 tablespoons cooking oil or ghee
For the saag:
- 2 pounds fresh spinach, washed and chopped
- 1 pound mustard greens, washed and chopped
- 4-5 green chilies, chopped
- 1 inch piece of fresh ginger, minced
- 4 cloves garlic, minced
- 1 cup water
- 2 tablespoons cornmeal or makki ka atta
- Fresh cilantro for garnish
Preparing the Mutton Base
Start by heating oil in a heavy-bottomed pot over medium-high heat. Add the chopped onions and cook them until they turn golden brown, stirring occasionally to prevent burning. This usually takes about 8-10 minutes. The golden color is important as it adds sweetness and depth to the dish.
Once the onions are ready, add the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears. Now add the mutton pieces and brown them on all sides. This step helps seal in the juices and creates a better texture for the final dish.
Building the Flavor
Add the chopped tomatoes to the pot and cook until they break down and become soft, about 5 minutes. Then add all the dry spices: red chili powder, turmeric, coriander powder, cumin powder, and salt. Mix everything well and cook for 2-3 minutes until the spices become fragrant.
Pour in enough water to barely cover the meat, bring it to a boil, then reduce the heat to low. Cover the pot and let the mutton cook slowly for about 1 hour, or until it becomes tender. Check occasionally and add more water if needed to prevent sticking.
Preparing the Greens
While the mutton is cooking, prepare your greens. Wash the spinach and mustard greens thoroughly under cold water, then chop them roughly. In a separate large pot, add the chopped greens with just the water that clings to the leaves after washing. Cook over medium heat until the greens wilt down completely, about 10 minutes.
Once the greens are cooked, let them cool slightly, then blend them in a food processor or blender until you get a smooth paste. You can add a little water if needed, but keep the consistency thick.
Combining Everything Together
When the mutton is tender, add the blended greens to the pot. Mix well and let everything simmer together for 15-20 minutes. The dish should have a thick, creamy consistency. If it looks too thin, mix the cornmeal with a little water to make a smooth paste and add it to the pot. This will help thicken the saag naturally.
Add the minced ginger, garlic, and green chilies during the last 10 minutes of cooking. Taste and adjust the seasoning, adding more salt or spices as needed. The dish is ready when the oil starts to separate from the sides and the flavors have melded together beautifully.
Final Touches and Serving
Sprinkle garam masala over the finished dish and garnish with fresh cilantro leaves. Let the mutton saag rest for 5 minutes before serving to allow all the flavors to settle.
This hearty dish serves 6-8 people generously and tastes even better the next day as the flavors continue to develop. Serve hot with warm naan bread, roti, or steamed basmati rice. A dollop of fresh yogurt on the side helps balance the rich flavors and adds a cooling element to this warming winter dish.
Tips for Success
The key to perfect mutton saag lies in patience. Don’t rush the cooking process, as slow cooking allows the meat to become tender and the flavors to develop fully. Always use fresh greens when possible, as they provide the best color and nutrition. If you can’t find mustard greens, you can use all spinach, though the traditional version benefits from the slightly bitter taste that mustard greens provide.
