Dairy-Free Lamb Saag
Indulge in the bold, aromatic flavors of this Dairy-Free Lamb Saag, a comforting Indian-inspired dish that’s rich in taste yet free from heavy cream. Tender pieces of lamb shoulder are simmered with a vibrant blend of fresh spinach, garlic, ginger, and earthy spices like cumin, coriander, and garam masala. This recipe masterfully balances the warmth of turmeric with the acidity of fresh lemon juice, creating a perfectly spiced, creamy-textured curry without the need for dairy. Ready in just under two hours, this gluten-free dinner is perfect for serving with fluffy basmati rice or naan, making it an irresistible choice for a flavorful and wholesome meal.
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Recipe Information
Ingredients
- 500 grams lamb shoulder
- 500 grams fresh spinach
- 1 large onion
- 4 cloves garlic
- 1 inch piece ginger
- 2 small green chilies
- 1 teaspoon cumin seeds
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
- 200 milliliters water
- 1 small lemons
- 2 tablespoons cilantro
Instructions
Cut the lamb shoulder into bite-sized pieces, trimming any excess fat.
Puree the onion, garlic, ginger, and green chilies in a blender to form a smooth paste. Set aside.
Rinse the spinach thoroughly under cold water, drain, and chop finely.
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the cumin seeds and sauté until fragrant, about 1 minute.
Add the onion paste to the pot and cook, stirring frequently, until the moisture evaporates and the paste browns slightly, about 10 minutes.
Add the lamb pieces to the pot and brown them on all sides. This should take about 5-7 minutes.
Stir in the ground coriander, ground cumin, turmeric powder, and half of the salt. Cook for another 3 minutes to toast the spices.
Add the chopped spinach to the pot along with 200 milliliters of water. Stir well, scraping the bottom of the pot to release any browned bits.
Cover the pot, reduce the heat to low, and let it simmer for 60 minutes, stirring occasionally to ensure the lamb is tender.
Once the lamb is cooked through and tender, uncover the pot and increase the heat to medium-high to let the sauce reduce and thicken, roughly another 10 minutes.
Stir in the garam masala, the remaining salt, and black pepper. Adjust the seasoning as needed.
Finish with a squeeze of fresh lemon juice to brighten the dish and stir in chopped cilantro.
Remove from heat and serve hot with basmati rice or naan.
Nutrition Facts
Calories |
2083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.2 g | 194% | |
| Saturated Fat | 53.9 g | 270% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 3207 mg | 139% | |
| Total Carbohydrate | 58.9 g | 21% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 12.6 g | ||
| Protein | 124.6 g | 249% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 762 mg | 59% | |
| Iron | 32.8 mg | 182% | |
| Potassium | 2196 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
