Vegan Lamb Saag
Elevate your plant-based dining with our irresistible Vegan Lamb Saag recipe, a harmonious fusion of rich flavors and wholesome ingredients. Featuring tender vegan lamb strips nestled in a creamy, aromatic blend of sautéed spinach and mustard greens, this dish is infused with vibrant Indian spices like cumin, garam masala, and turmeric. Coconut cream adds a velvety texture, while garlic, ginger, and a splash of lemon juice provide a refreshing balance to the spiced greens. Perfect for vegans craving traditional Indian cuisine, this hearty and satisfying meal is ready in just an hour and pairs beautifully with naan or basmati rice. Experience the magic of this vegan twist on a classic lamb saag recipe tonight!
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Recipe Information
Ingredients
- 400 grams vegan lamb strips
- 300 grams fresh spinach
- 200 grams mustard greens
- 1 medium onion
- 4 cloves garlic
- 1 inch piece ginger
- 1 large tomato
- 100 ml coconut cream
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 2 optional for garnish green chilies
Instructions
Begin by washing the spinach and mustard greens thoroughly. Roughly chop them and set aside.
Finely chop the onion, garlic, and ginger. Dice the tomato.
Heat the vegetable oil in a large pot over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the chopped onion to the pot, sautéing until golden brown.
Mix in the garlic, ginger, and diced tomato, cooking until the tomato becomes soft and the mixture turns into a paste.
Incorporate the turmeric powder, coriander powder, and red chili powder, stirring well to combine with the onion-tomato mixture.
Add the chopped spinach and mustard greens to the pot, stirring occasionally, until the greens wilt and are well combined with the spices.
Pour in the coconut cream, stirring to mix evenly. Add salt and garam masala, adjusting according to taste.
Allow the mixture to simmer on low heat for about 15 minutes, stirring occasionally.
In a separate pan, lightly sauté the vegan lamb strips with a bit of oil until slightly browned and heated through.
Combine the sautéed vegan lamb strips with the saag mixture and let it cook for another 5-10 minutes to meld the flavors.
Finish with lemon juice and stir well to enhance the freshness of the dish.
Optional: Garnish with thinly sliced green chilies for an added kick before serving.
Nutrition Facts
Calories |
1728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.9 g | 100% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6029 mg | 262% | |
| Total Carbohydrate | 160.7 g | 58% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 83.4 g | ||
| Protein | 101.1 g | 202% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 865 mg | 67% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 3056 mg | 65% | |
*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.
