High Protein Lamb Saag
Hearty, wholesome, and packed with flavor, this High Protein Lamb Saag brings together tender lamb, nutrient-rich spinach, and a medley of fragrant Indian spices in a mouthwatering curry that's as satisfying as it is nutritious. Featuring boneless lamb shoulder simmered to perfection in a creamy spinach puree, this recipe offers a high-protein, iron-rich twist on a traditional favorite. Balanced with Greek yogurt for creaminess and enlivened by spices like garam masala and turmeric, every bite bursts with bold and authentic flavors. Perfectly suited for cozy nights in, this dish pairs beautifully with steamed basmati rice or warm naan bread, making it a hearty meal your whole family will love. With its easy-to-follow steps and under-90-minutes preparation, this recipe is ideal for anyone looking to enjoy a wholesome, restaurant-quality Indian meal at home.
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Recipe Information
Ingredients
- 500 grams boneless lamb shoulder
- 300 grams spinach leaves
- 1 large onion
- 1 tablespoon ginger
- 4 units garlic cloves
- 2 units green chilies
- 1 large tomato
- 150 grams plain Greek yogurt
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 2 tablespoons cooking oil
- 250 milliliters water
- 2 tablespoons fresh cilantro
Instructions
Cut the boneless lamb shoulder into 1-inch cubes.
Finely chop the onion, ginger, and garlic. Slice the green chilies and dice the tomato.
Rinse the spinach thoroughly in water. Blanch the spinach by boiling it in water for 2-3 minutes, then immediately transferring it to a bowl of ice water. Drain and puree it in a blender.
In a large pot, heat the cooking oil over medium-high heat. Add the cumin seeds and let them sizzle for a few seconds.
Add the chopped onions to the pot. Sauté until onions are golden brown.
Stir in the ginger, garlic, and green chilies. Cook for another 2-3 minutes until the garlic is fragrant.
Add the coriander powder, garam masala, turmeric, red chili powder, and salt. Stir the spices well and let them cook for 1-2 minutes.
Add the lamb cubes into the pot and sauté for about 5-7 minutes until the lamb is browned on all sides.
Add the diced tomato to the pot and cook until the tomatoes soften and meld into the mixture.
Stir in the Greek yogurt, mixing well to incorporate with the spices and lamb.
Pour in the water, cover the pot, and let the lamb cook on low heat for about 25-30 minutes, stirring occasionally.
Once the lamb is tender, add the spinach puree to the pot. Mix thoroughly, adjust seasoning if needed and let it simmer for an additional 10 minutes.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice or warm naan.
Nutrition Facts
Calories |
1909 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.7 g | 173% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 4775 mg | 208% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 32.9 g | ||
| Protein | 121.1 g | 242% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 697 mg | 54% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 4148 mg | 88% | |
*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.
