Saag Gosht

Enjoy Saag Gosht in typical Sindhi style, serve it with chawal ka chilla (Rice chilla) and enjoy your winter. #HappyCookingToYou

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  • Pani (Water) 2-3 litres
  • Sarson ka saag (Fresh mustard leaves) 2 kg
  • Hari mirch (Green chilies) 3
  • Sarson ka tail (Mustard oil) 1 Cup
  • Laung (Cloves) 8-10
  • Darchini (Cinnamon sticks) 2
  • Sabut kali mirch (Whole black pepper) 10-12
  • Hari elaichi (Green cardamom) 2
  • Badi elaichi (Black cardamom) 1
  • Zeera (Cumin seeds) 1 tsp
  • Beef boneless cubes ½ kg
  • Pyaz (Onion) sliced 1 large
  • Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
  • Dhania powder (Coriander powder) 1 tbs
  • Haldee powder (Turmeric powder) ½ tsp
  • Lal mirch powder (Red chili powder) 1 tbs or to taste
  • Namak (Salt) 1 tsp or to taste
  • Pani (Water) 1 Cup or as required
  • Tamatar (Tomatoes) chopped 3-4 medium
  • Hara lehsan (Green garlic) chopped
  • Hari mirch (Green chili) chopped
  • Hara dhania (Fresh coriander) chopped


Clean all the fresh mustard leaves and wash them thoroughly.

In pot,add water and bring it to boil.

Add fresh mustard leaves,green chilies,mix and bring it to boil,cover and boil on medium low flame for 4-5 hours (grind if desired) & set aside.

In pot,add mustard oil,cloves,cinnamon sticks,whole black pepper,green cardamom,black cardamom, cumin seeds and mix well.

Add beef boneless cubes and mix well until changes color.

Add onion,mix well and cook for 10-12 minutes.

Add ginger garlic paste and mix well for 2 minutes.

Add coriander powder,turmeric powder,red chili powder,salt,mix well and cook for 5 minutes.

Add water,mix well and bring it to boil,cover and cook on low flame for 25-30 minutes or until meat is tender.

Add tomatoes and mix well,cover and cook until tomatoes are soft and oil separates.

Now add boiled fresh mustard leaves,mix well and cook for 8-10 minutes.

Add green garlic,green chili,fresh coriander and mix well.

Garnish with green chili,green garlic & serve!

Recipe By: Shahnaz Shahid

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