Low Carb Lamb Saag
Dive into the rich and satisfying flavors of **Low Carb Lamb Saag**, a healthier twist on the traditional Indian classic. Tender cubes of boneless lamb shoulder are simmered to perfection in a fragrant blend of onion, garlic, ginger, and warming spices like garam masala, turmeric, and cumin, creating a deeply flavorful curry base. The highlight of this dish is the creamy spinach puree, adding a vibrant green color and nutrient boost while keeping it low carb. Finished with a splash of heavy cream for a luscious texture and brightened with a touch of fresh cilantro and lemon juice, this hearty dish is perfect for keto enthusiasts or anyone seeking a wholesome yet indulgent meal. Pair it with cauliflower rice or enjoy it on its own for a comforting, flavor-packed dinner! **Keywords:** Low carb lamb saag, keto-friendly curry, lamb spinach recipe, Indian lamb curry, healthy lamb recipe.
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Recipe Information
Ingredients
- 500 grams boneless lamb shoulder, cut into 1-inch cubes
- 500 grams fresh spinach
- 2 tablespoons ghee or coconut oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 medium green chili, finely chopped
- 1 large tomato, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 250 milliliters water
- 60 milliliters heavy cream
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh lemon juice
Instructions
Heat a large heavy-bottomed pan over medium heat and add the ghee or coconut oil.
Add the chopped onion to the pan and sauté until it becomes translucent, about 5 minutes.
Stir in the garlic, ginger, and green chili, cooking for an additional 2 minutes until aromatic.
Add the lamb cubes to the pan, stirring to coat with the onion and spices. Cook until the lamb is browned on all sides, approximately 8-10 minutes.
Mix in the chopped tomato, ground cumin, ground coriander, turmeric powder, garam masala, salt, and black pepper. Stir well to combine.
Pour in the water, bring to a boil, then reduce the heat to low. Cover and let the lamb simmer for about 30 minutes or until tender.
While the lamb is cooking, wash and roughly chop the fresh spinach. Steam the spinach until just wilted, then blend into a smooth puree. Set aside.
Once the lamb is tender, add the spinach puree to the pan, stirring well to integrate with the lamb and sauce. Simmer for another 10 minutes.
Stir in the heavy cream and cook for an additional 5 minutes, allowing the sauce to thicken slightly.
Taste and adjust the seasoning with more salt or pepper if necessary.
Garnish the lamb saag with freshly chopped cilantro and a squeeze of lemon juice before serving.
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.2 g | 193% | |
| Saturated Fat | 69.1 g | 345% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 519 mg | 173% | |
| Sodium | 3145 mg | 137% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 12.5 g | ||
| Protein | 107.6 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 671 mg | 52% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 2186 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.
