Gosht Palak / Fried Goat’s Meat in Rich Creamy Spinach Based Sauce

Gosht Palak / Fried Goat’s Meat in Rich Creamy Spinach Based Sauce

Saag Gosht:

Other Names: Gosht Saagwala. Mutton Varuval – Pasalai Keerai Masiyal. Fried Goat’s Meat in Rich Creamy Spinach based Curry. Mutton with Spinach Sauce. Lamb in Spinach Sauce.


For Mutton

Goat’s meat – 1/4 kilo
Coriander seeds 1/4 spoon
Cumin seeds 1/4 spoon
Garam masala 1/4 spoon
Turmeric 1/4 spoon
Chili powder 1 spoon
Oil few spoons.

For Saag

Fresh spinach – cleaned 1 large bowl full
Green chilies 6-8
Onion 1 small
Ginger 2 inches chopped
Garlic 2 cloves chopped
Tomato 1 small
Oil few spoons
Fresh cream to garnish.


Cook the meat in a pressure cooker till tender, remove the pieces and set aside.

Stir-fry the cooked mutton with all the above mentioned ingredients and set aside.

Heat oil in a vessel, add all the above mentioned ingredients(for Saag) except cream and fried mutton. Once the leaves wilt, puree them.

Now mix the both fried mutton with greens puree, top them with fresh cream.

Serve to go with pulkah rotis or rice.


12 Responses so far.

  1. OMG !! Malar can I come over to your place? ;-) Totally my kind of dish

    Hamaree Rasoi

  2. Rachu says:

    This is totally new to me.. Spinach and goat?
    Pic makes it double tasty… must try.

  3. Chitra says:

    That mutton varuval itself looks mouth-watering…. mmmmmmmmmmmmm!

  4. Lovely dish, inviting too, Missing mutton a lot these days!

  5. divya says:

    That looks fantastic, yum yum

  6. Hema Mahen says:

    Nice combo and looks lovely :)

  7. Wow sounds different and looks very interesting….

  8. Priti says:

    Looks super delicious ….so nice

  9. Lovely and drool worthy dish..love it.

  10. Jay says:

    hmmm….sounds just divine Malar..
    Tasty appetite

  11. wow malar…it’s absolutely tempting !!!!!!!!I

  12. Amazing stuff! I don’t have a pressure cooker so I cheated by first frying the spices and in oil then stir frying with the mutton, then adding this mixture in a tagine with the rest of the ingredients (except the cream) and cooking for hours on the stovetop on low heat until tender. Then I stirred in plain yoghurt at the end. Fantastic!

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