Paleo Lamb Saag
Savor the rich, aromatic flavors of Paleo Lamb Saag, a wholesome, dairy-free twist on the classic Indian dish. This recipe combines tender cubes of lamb shoulder with vibrant spinach, coconut milk, and a medley of warming spices like cumin, coriander, turmeric, and cinnamon. Slow-simmered to perfection, the result is a hearty, melt-in-your-mouth curry that's as nourishing as it is delicious. Perfect for those following a paleo lifestyle, this dish is gluten-free and packed with nutrients, while staying true to its authentic flavor profile. Serve it hot with cauliflower rice or a crisp side salad for a satisfying, balanced meal that’s sure to impress.
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Recipe Information
Ingredients
- 500 grams lamb shoulder, cubed
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 400 grams crushed tomatoes
- 200 grams fresh spinach leaves
- 200 milliliters coconut milk
- 1 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh lemon juice
Instructions
Heat the coconut oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
Add the chopped onion to the pot and sauté for about 5 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for another 2 minutes until aromatic.
Mix in the ground coriander, turmeric, and cinnamon. Cook for an additional minute, stirring continuously to prevent sticking.
Add the lamb cubes to the pot and cook until they are browned on all sides, approximately 5 to 7 minutes.
Pour in the crushed tomatoes and coconut milk. Stir well to combine all the ingredients.
Bring the mixture to a gentle boil, then reduce the heat to low, cover with a lid, and let it simmer for 60 minutes, or until the lamb is tender.
After 60 minutes, add the spinach leaves to the pot. Stir the spinach into the sauce and cook for another 10 minutes until the spinach is wilted and fully incorporated.
Season the saag with salt and stir in the fresh lemon juice.
Garnish with chopped fresh cilantro before serving.
Serve hot and enjoy your Paleo Lamb Saag, paired with cauliflower rice or a side salad for a complete meal.
Nutrition Facts
Calories |
2015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.1 g | 190% | |
| Saturated Fat | 74.6 g | 373% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 2960 mg | 129% | |
| Total Carbohydrate | 63.6 g | 23% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 31.7 g | ||
| Protein | 111.4 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 450 mg | 35% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 3807 mg | 81% | |
*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.
