Low Fat Lamb Saag
Discover the vibrant flavors of traditional Indian cuisine with a healthy twist in this Low Fat Lamb Saag recipe! Tender, lean lamb shoulder is simmered to perfection in a fragrant blend of garlic, ginger, cumin, and coriander, creating a dish that’s rich, satisfying, yet guilt-free. Fresh spinach is blanched and pureed, lending the saag its signature silky texture and earthy flavor, while low-fat Greek yogurt adds a creamy finish without the extra calories. Easy to prepare in just one pan, this dish is ideal for a comforting weeknight dinner or an impressive weekend feast. Garnished with fresh cilantro and paired with steamed rice or whole-wheat naan, this low-fat lamb curry is packed with protein, bursting with spice, and brimming with wholesome goodness! Perfect for those seeking healthy lamb recipes, flavorful saag dishes, or balanced Indian meals.
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Recipe Information
Ingredients
- 500 grams Lean lamb shoulder, trimmed and cubed
- 300 grams Spinach leaves, fresh
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 unit Green chili, finely chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 1 medium Tomato, chopped
- 100 grams Low-fat Greek yogurt
- 1 tablespoon Vegetable oil
- 250 milliliters Water
- 2 tablespoons Fresh cilantro, chopped
Instructions
Heat the vegetable oil in a large non-stick pan over medium heat.
Add the chopped onion and sauté for about 5 minutes until the onion becomes translucent.
Stir in the garlic, ginger, and green chili, and cook for an additional 2 minutes until fragrant.
Add the cubed lamb to the pan and brown on all sides, which should take around 5-7 minutes.
Sprinkle in the ground cumin, ground coriander, turmeric powder, and salt. Mix well to coat the lamb in the spices.
Add the chopped tomato and cook for 3 minutes until the tomato softens.
Pour in the water, bring the mixture to a simmer, cover, and cook on a low heat for 25 minutes, or until the lamb is tender.
While the lamb is cooking, blanch the spinach in boiling water for 2 minutes, then drain and puree in a blender until smooth.
Once the lamb is tender, stir in the pureed spinach and yogurt until fully combined.
Cook uncovered for another 5 minutes to allow the flavors to meld together.
Stir in garam masala and remove the pan from heat.
Garnish with fresh cilantro before serving. Enjoy your Low Fat Lamb Saag with steamed rice or whole-wheat naan.
Nutrition Facts
Calories |
1650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.3 g | 152% | |
| Saturated Fat | 43.7 g | 218% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 3011 mg | 131% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 20.8 g | ||
| Protein | 111.4 g | 223% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 554 mg | 43% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 3706 mg | 79% | |
*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.
