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Green Masala Mutton

Green Masala Mutton

Only if Popeye knew how important proteins are for his muscles and energy! Thanks to him we were all blackmailed to eat spinach in the hope we would be as instantly strong as him. Anyways this post is neither about fake animated powers nor spinach. It is about all that is fresh and green. Pakistani food is so versatile in so many ways. Palak Gosht (spinach and mutton) is a very common dish and served at weddings in many cities of Punjab. The dish I am sharing today has it’s green masala from a combination of spinach, mint, coriander and fenugreek, all fresh. Very simple and easy process with finger licking taste and soothing aroma. Feel free to use beef or chicken if you want to. Chicken will take lesser time to cook as compared to mutton and beef.

Green Masala Mutton

Mutton prepared in aromatic green herbs will please any crowd.

Course Main Course
Cuisine Pakistani
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Author Heenie


  • 3/4 cup oil or ghee
  • 1/2 cup sliced onion
  • 1 kg mutton pieces, washed and cleaned
  • 2 tbsp ginger garlic paste
  • 1 1/4 tsp salt
  • 1 1/2 tsp red chilli powder
  • 1 tbsp coriander powder
  • 1/2 cup thick yogurt
  • 1 cup spinach, boiled
  • 2 cups chopped fresh corriander
  • 3/4 cup chopped fresh mint
  • 1/2 cup chopped fresh fenugreek or 1 1/2 tbsp dried
  • 5 medium green chillies, roughly chopped
  • 1/2 tsp green cardamom powder
  • 1 tsp garam masala powder


  1. In a large cooking pot heat oil and fry sliced onion till golden brown. Add in meat and roast well, stirring frequently, till well browned. Add ginger garlic paste and stir well for a few minutes. Add salt, red chilli powder and coriander powder. Add 4-5 cups of water, cover and cook over medium low flame till meat is tender. 

  2. When meat is tender and water is evaporated add yogurt and pan roast for a few minutes. Add spinach, mint, coriander, fenugreek and green chillies. Mix well. Let cook for about 5 minutes or until most water is evaporated. 

  3. Sprinkle green cardamom powder and garam masala powder, cover and simmer for about 5-7 minutes. Switch the flame off. Do not open the lid for at least 5 more minutes. This will seal all the aroma inside.

  4. Serve hot with salad, raita and roti/naan/rice.

Recipe Notes

Cooking time may vary depending on the cut and size of meat. Beef will take longer and chicken a lot lesser. 

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