Keto Lamb Saag
Elevate your weeknight dinners with this irresistible Keto Lamb Saag, a low-carb twist on the classic Indian dish. Packed with tender cubes of boneless lamb shoulder and infused with the bold flavors of cumin, garam masala, turmeric, and chili powder, this recipe offers a hearty and satisfying meal that's perfect for keto enthusiasts. A creamy spinach puree blends harmoniously into the spiced lamb, delivering a velvety texture and vibrant color while keeping it nutrient-dense. Cooked in ghee for added richness and depth, this lamb saag is an excellent choice for both health-conscious eaters and fans of authentic Indian cuisine. Ready in just over an hour, it’s the perfect dish to pair with cauliflower rice or enjoy on its own—comfort food with a keto-friendly twist!
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Recipe Information
Ingredients
- 1.5 pounds boneless lamb shoulder
- 10 ounces spinach
- 3 tablespoons ghee
- 1 medium, chopped onion
- 4 cloves, minced garlic
- 1 tablespoon, grated ginger
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 0.5 cup heavy cream
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 1 cup water
Instructions
Cut the boneless lamb shoulder into 1-inch cubes and set aside.
Heat 2 tablespoons of ghee in a large, deep pan over medium heat.
Add the cumin seeds and sauté for about 30 seconds until fragrant.
Add the chopped onions and cook until they turn golden brown, about 8 minutes.
Stir in the minced garlic and grated ginger. Cook for an additional 1-2 minutes until aromatic.
Add the lamb cubes to the pan. Sear the lamb on all sides until lightly browned, approximately 5-7 minutes.
Mix in the coriander powder, cumin powder, turmeric powder, garam masala, and red chili powder. Stir well to coat the lamb with spices.
Pour in 1 cup of water, bring the mixture to a boil, then reduce the heat to low. Cover the pan and let the lamb simmer for about 1 hour, or until tender.
Meanwhile, steam the spinach until wilted, about 3-4 minutes, and then drain off any excess water.
Blend the spinach into a smooth puree using a blender or immersion blender and set aside.
Once the lamb is tender, stir the spinach puree into the lamb and spice mixture.
Add 1 tablespoon of ghee and the heavy cream, stirring well to combine.
Simmer the saag uncovered for another 10-15 minutes, allowing the flavors to meld.
Season with salt and black pepper to taste.
Serve hot, optionally garnishing with more cream or a sprinkle of garam masala.
Nutrition Facts
Calories |
2701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.4 g | 285% | |
| Saturated Fat | 105.9 g | 530% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 3220 mg | 140% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 8.8 g | ||
| Protein | 135.4 g | 271% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 416 mg | 32% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 3889 mg | 83% | |
*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.
