Low Sodium Lamb Saag
Delight your taste buds with this flavorful twist on a classic Indian dish—Low Sodium Lamb Saag. Designed to balance robust spices with a heart-healthy approach, this recipe features tender bites of boneless lamb shoulder simmered in a fragrant blend of cumin, coriander, garam masala, and turmeric. Fresh spinach puree adds a vibrant green color and velvety texture, while juicy tomatoes and a hint of lemon juice brighten the dish. Perfect for savoring with warm naan or basmati rice, this lamb saag is an irresistible option for those seeking bold flavors without the extra salt. Ready in just over an hour, it’s a wholesome and delicious meal for weeknight dinners or special celebrations.
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Recipe Information
Ingredients
- 1 pound boneless lamb shoulder
- 10 ounces fresh spinach
- 1 large onion
- 1 tablespoon ginger
- 3 cloves garlic
- 1 large tomato
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup water
- 1 tablespoon lemon juice
- 2 tablespoons fresh cilantro
Instructions
Begin by cutting the boneless lamb shoulder into bite-sized pieces and set aside.
Chop the onion finely, mince the garlic cloves, and grate the ginger.
Heat the olive oil in a large pan over medium heat. Add the chopped onions and sauté for about 5 minutes or until they become translucent.
Add the minced garlic and grated ginger to the onions, stir well, and cook for another minute until fragrant.
Introduce the lamb pieces into the pan and brown them on all sides, which should take about 5-7 minutes.
Dice the tomato and add to the pan, cooking for another 5 minutes until the tomato starts to break down.
Mix in the ground cumin, ground coriander, garam masala, turmeric powder, and black pepper. Stir well to coat the lamb and vegetables with the spices.
Pour 1 cup of water into the pan, cover it, and let the lamb simmer on low heat for about 30 minutes or until tender, stirring occasionally.
While the lamb is cooking, wash the fresh spinach thoroughly and blanch it in boiling water for 2 minutes, then drain and puree the spinach in a blender.
After the lamb has cooked, add the pureed spinach to the pan and mix well. Simmer for another 10 minutes uncovered, allowing the flavors to meld.
Finally, stir in the lemon juice and adjust the seasoning if needed, remembering to keep it low sodium.
Garnish the lamb saag with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
1670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.0 g | 155% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2298 mg | 100% | |
| Total Carbohydrate | 57.1 g | 21% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 25.1 g | ||
| Protein | 95.1 g | 190% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 474 mg | 36% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 2045 mg | 44% | |
*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.
