Mediterranean Diet Lamb Saag
Experience the vibrant flavors of this Mediterranean Diet Lamb Saag, where tender, spiced lamb cubes are slow-simmered in a fragrant blend of cumin, coriander, turmeric, and cinnamon, then married with nutrient-packed baby spinach in a rich tomato and broth base. Ideal for healthy eating, this dish combines the warming spices of traditional lamb saag with Mediterranean-inspired touches like olive oil and fresh lemon juice for a lighter, flavorful twist. Finished with a garnish of fresh cilantro and a dollop of creamy low-fat Greek yogurt, this recipe is a wholesome, nutrient-rich delight. Perfect for a cozy dinner or meal prep, this fusion dish offers a healthy dose of protein, fiber, and antioxidants in every bite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound lamb shoulder, cut into 1-inch cubes
- 1 large onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 stick cinnamon stick
- 1 cup chopped tomatoes
- 8 cups baby spinach leaves
- 1 cup low-sodium chicken or vegetable broth
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 0.5 cup low-fat Greek yogurt, for serving
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium-high heat.
Add the lamb cubes and sear until browned on all sides, about 5 minutes. Remove the lamb and set aside.
In the same pot, add the chopped onion and sauté until golden brown, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the ground cumin, ground coriander, turmeric powder, and the cinnamon stick. Stir to coat the onions and enhance the spices' aroma, about 1 minute.
Return the lamb to the pot and add the chopped tomatoes. Stir to combine.
Pour in the chicken or vegetable broth and bring to a gentle simmer. Cover and let it cook on low heat for about 1 hour, until the lamb is tender.
Add the spinach a handful at a time, stirring until wilted after each addition.
Simmer uncovered for another 10-15 minutes until the saag thickens slightly.
Stir in the lemon juice and season with salt and black pepper to taste.
Remove the cinnamon stick before serving.
Serve hot, garnished with fresh cilantro and a dollop of low-fat Greek yogurt for added creaminess and tang.
Nutrition Facts
Calories |
1904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.1 g | 177% | |
| Saturated Fat | 51.2 g | 256% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 367 mg | 122% | |
| Sodium | 3039 mg | 132% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 17.6 g | ||
| Protein | 112.0 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 547 mg | 42% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 3458 mg | 74% | |
*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.
