Lamb Mince with Spinach Keema Saag
Indulge in the vibrant flavors of Lamb Mince with Spinach Keema Saag, a hearty and wholesome dish that perfectly blends succulent lamb mince with nutrient-rich spinach. This one-pan recipe features a medley of aromatic spices like cumin, turmeric, and garam masala, creating a deeply flavorful base enhanced by the freshness of blanched spinach puree. With tender lamb simmered in a green, velvety sauce, this dish is the ultimate fusion of comfort food and classic Indian cuisine. Serve it alongside fluffy naan or steamed basmati rice for a perfectly balanced and satisfying meal. Ready in just 45 minutes, this dish is ideal for an elevated weekday dinner or a cozy family gathering.
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Recipe Information
Ingredients
- 500 g lamb mince
- 300 g fresh spinach
- 1 large onion
- 2 medium tomatoes
- 1 inch ginger
- 4 garlic cloves
- 2 green chilies
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 0.5 tsp turmeric powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- 0.5 tsp red chili powder
- 1 tsp salt
- 100 ml water
- 2 tbsp fresh cilantro leaves
Instructions
Wash the fresh spinach thoroughly and blanch it in a pot of boiling water for 2-3 minutes. Drain the spinach, let it cool slightly, and blend it into a smooth puree. Set aside.
Finely chop the onion, tomatoes, ginger, garlic, and green chilies.
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and sauté until they start to sizzle and become fragrant, about 30 seconds.
Add the chopped onion and cook until golden brown, about 5-7 minutes.
Stir in the ginger, garlic, and green chilies. Sauté for 1-2 minutes until fragrant.
Add the lamb mince to the pan. Cook on medium-high heat, breaking it apart with a spatula, until it is browned and fully cooked, about 7-10 minutes.
Add the turmeric powder, ground coriander, ground cumin, red chili powder, and salt. Mix well to coat the lamb with the spices.
Add the chopped tomatoes and cook until they break down and form a thick, flavorful base, about 5 minutes.
Pour in the blended spinach puree and about 100 ml of water. Stir well to combine everything into a rich, green sauce.
Lower the heat and let the mixture simmer for 10 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
Sprinkle garam masala over the dish and mix well. Adjust seasoning with more salt, if needed.
Garnish with freshly chopped cilantro leaves before serving.
Serve hot with naan, roti, or steamed basmati rice.
Nutrition Facts
Calories |
1954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.3 g | 186% | |
| Saturated Fat | 54.2 g | 271% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 365 mg | 122% | |
| Sodium | 3020 mg | 131% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 21.2 g | ||
| Protein | 101.6 g | 203% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 494 mg | 38% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 2717 mg | 58% | |
*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.
