Can I use spinach instead of mustard greens?
Spinach produces a milder dish — the characteristic bitterness of saag gosht comes from mustard greens. Use 60% spinach and 40% mustard greens if you want a middle path.
Indian · dinner
Saag Gosht: Lamb Braised in Mustard Greens
#indian#punjabi#lamb#greens#dinner
110m
Total time
4
Servings
490
kcal
medium
Difficulty
May 20, 2026
INGREDIENTS.
4
Meat
- 800 g bone-in lamb shoulder, cut into 5 cm pieces
Produce
- 400 g mustard greens (sarson), roughly chopped
- 200 g fresh spinach
- 2 medium onion, finely chopped
- 6 garlic cloves, grated
- 20 g fresh ginger, grated
- 250 g tomatoes, chopped
Pantry
- 50 ml neutral oil
- 1.8 tsp salt
Spice
- 1.5 tsp Kashmiri chili powder
- 1 tsp ground cumin
- 1.5 tsp ground coriander
- 0.5 tsp turmeric
- 1 tsp garam masala
Dairy
- 20 g ghee
THE METHOD.
tap to check off
0/5 done
FAQ · Things people ask
About this recipe.
What cut of lamb is best?
Bone-in shoulder is traditional and best — the marrow adds body to the sauce. Boneless leg works but produces a leaner, less unctuous result.
How do I know when the lamb is done?
The meat should pull apart easily when pressed with a spoon against the side of the pan. Lamb shoulder typically takes 75–90 minutes of covered braising.
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