Heart-Healthy Lamb Saag
Experience the vibrant flavors of Indian cuisine with this Heart-Healthy Lamb Saag, a nourishing twist on a traditional favorite. Tender lean lamb shoulder is simmered in a rich, spice-infused tomato gravy, featuring cumin, garam masala, and turmeric for depth and warmth. Fresh baby spinach is blanched and stirred in to add a boost of nutrients and vibrant color, while olive oil and low-sodium broth keep the dish light and wholesome. Perfectly balanced with zesty garlic, ginger, and chili, this recipe celebrates bold flavors without compromising health-conscious choices. Ready in just under 90 minutes, this satisfying, protein-packed dish pairs beautifully with steamed rice or warm naan, making it an ideal centerpiece for heart-healthy meals. Garnished with fresh cilantro, it’s a must-try for fans of nutritious, flavorful cooking.
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Recipe Information
Ingredients
- 500 grams Lean lamb shoulder, trimmed and cubed
- 200 grams Baby spinach leaves
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 1 Green chili, finely chopped
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 200 grams Crushed tomatoes
- 250 milliliters Low-sodium chicken or vegetable broth
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped
Instructions
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the lamb cubes and sear on all sides until browned. Remove the lamb from the pot and set aside.
In the same pot, add the remaining tablespoon of olive oil. Add the cumin seeds and let them sizzle for about 30 seconds until aromatic.
Stir in the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic, ginger, and green chili. Sauté for another 2 minutes until fragrant.
Mix in the coriander powder, garam masala, and turmeric powder. Stir well to coat the onions and spices.
Return the lamb to the pot, along with any juices it has released. Stir to combine with the spices.
Pour in the crushed tomatoes and broth. Add the salt and black pepper.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 40 minutes, stirring occasionally.
While the lamb cooks, blanch the spinach in boiling water for 2 minutes, then drain and cool under cold running water. Squeeze out excess water and chop finely.
After 40 minutes, add the spinach to the pot. Stir well and simmer uncovered for another 10 minutes to allow flavors to meld.
Adjust seasoning as needed. Garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
1708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.4 g | 168% | |
| Saturated Fat | 44.5 g | 222% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 1874 mg | 81% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 12.0 g | ||
| Protein | 102.2 g | 204% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 400 mg | 31% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 3233 mg | 69% | |
*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.
