Multani Mutton Saagwala – Lamb in Spinach

A popular robust lamb delicacy from the region of Multan, in the state of Punjab, Pakistan. This aromatic curry is a heavenly combination of pureed spinach & moist, tender chunks of meat in a richly spiced curry sauce, reminiscent of North Indian flavours.

The addition of fresh spinach and mustard oil, the north Indian way makes for a bold, tangy & warming curry with a dominant spice taste. This is just your everyday mutton curry cooked in an onion tomato gravy-but with a fantastic healthy variation.  

I love adding potatoes to my meat curries cause of the way they manage to draw in all the wondrous flavours from the spices & stock!  You will be left licking your fingers after this one, I assure you!

Recipe for Multani Mutton Saagwala – Lamb in Spinach

Ingredients (Serves 4 Persons)

  • 500 grams mutton / lamb, washed
  • 500 grams spinach / palak, blanched and pureed
  • 4-5 tablespoons oil, mustard or any other
  • 3 cloves / laung
  • 1” stick cinnamon / dalchini
  • 1 bay leaf / tejpatta
  • 2 big black cardamoms / badi elaichi
  • 4 onions, finely chopped (approx. 150 gms)
  • 2” piece of ginger
  • 1 whole pod of garlic (15-20 cloves), ground with the ginger
  • 2-4 green chillies or as per your taste, chopped
  • 4 large tomatoes, chopped or pureed
  • ½ teaspoon turmeric powder / haldi
  • 2 teaspoons coriander powder / dhania
  • 1 teaspoon cumin powder / jeera
  • ½ teaspoon garam masala powder
  • 1 handful fresh coriander leaves, chopped
  • Salt to taste
  • Juliennes of ginger for garnish
  • 2 teaspoons cream (optional)


  1. Heat the oil. Add the bay leaf, cloves, cinnamon and black cardamoms. Fry a minute until they darken.
  2. Add the onions & fry until light brown.
  3. Add ginger-garlic paste and a few teaspoons of water. Fry until golden brown.
  4. Add the chopped green chillies, tomatoes. Fry till the fat starts to separate.
  5. Add the turmeric, coriander powder, cumin powder, garam masala and salt and fry a few seconds more.
  6. Now add the meat and fry well on a medium flame for 4-5 minutes till lightly browned all over
  7. Add half the blanched spinach puree & stir well to combine and coat the meat.
  8. Add ½ to 1 cup water and close the cooker. Allow for 2 whistles on high heat, then reduce heat and keep on the fire for another 2 whistles or till the meat is tender.
  9. Boil away any excess liquid to your desired consistency.
  10. Now stir in the reserved spinach puree, give it a good mix and switch off flame.
  11. Garnish with fine juliennes of ginger & serve hot with rotis, naan or parathas.


  • You can always replace the tomatoes with 1/2 cup of sour curd / yoghurt.

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