High Protein Lamb Saag

Elevate your dinner menu with this High Protein Lamb Saag, a wholesome and flavor-packed dish that combines tender, spice-infused lamb with a velvety spinach puree. This nutritious recipe leans on bold Indian spices like garam masala, cumin, and coriander to create a deeply aromatic base, balanced by creamy Greek yogurt for a luscious texture. The process of blanching the spinach ensures a vibrant, green hue and locks in nutrients, while the slow simmering allows the lamb to absorb every bit of the rich, spiced sauce. Perfectly suited for pairing with fluffy basmati rice or warm naan, this dish delivers a hearty and nutritious meal, ideal for protein-lovers or anyone seeking a delicious way to enjoy classic Indian flavors.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 500 grams boneless lamb shoulder
• 300 grams spinach leaves
• 1 large onion
• 1 tablespoon ginger
• 4 units garlic cloves
• 2 units green chilies
• 1 large tomato
• 150 grams plain Greek yogurt
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 1 teaspoon salt
• 2 tablespoons cooking oil
• 250 milliliters water
• 2 tablespoons fresh cilantro

Directions

Step 1

Cut the boneless lamb shoulder into 1-inch cubes.

Step 2

Finely chop the onion, ginger, and garlic. Slice the green chilies and dice the tomato.

Step 3

Rinse the spinach thoroughly in water. Blanch the spinach by boiling it in water for 2-3 minutes, then immediately transferring it to a bowl of ice water. Drain and puree it in a blender.

Step 4

In a large pot, heat the cooking oil over medium-high heat. Add the cumin seeds and let them sizzle for a few seconds.

Step 5

Add the chopped onions to the pot. Sauté until onions are golden brown.

Step 6

Stir in the ginger, garlic, and green chilies. Cook for another 2-3 minutes until the garlic is fragrant.

Step 7

Add the coriander powder, garam masala, turmeric, red chili powder, and salt. Stir the spices well and let them cook for 1-2 minutes.

Step 8

Add the lamb cubes into the pot and sauté for about 5-7 minutes until the lamb is browned on all sides.

Step 9

Add the diced tomato to the pot and cook until the tomatoes soften and meld into the mixture.

Step 10

Stir in the Greek yogurt, mixing well to incorporate with the spices and lamb.

Step 11

Pour in the water, cover the pot, and let the lamb cook on low heat for about 25-30 minutes, stirring occasionally.

Step 12

Once the lamb is tender, add the spinach puree to the pot. Mix thoroughly, adjust seasoning if needed and let it simmer for an additional 10 minutes.

Step 13

Garnish with freshly chopped cilantro before serving.

Step 14

Serve hot with steamed rice or warm naan.

Nutrition Facts

Serving size	1685.8 grams (1685.8g)

Amount per serving	% Daily Value*
Calories	1909

Total Fat 134.70g	173%
Saturated Fat 46.20g	231%
Polyunsaturated Fat 0.20g
Cholesterol 390mg	130%
Sodium 4775mg	208%
Total Carbohydrate 66.80g	24%
Dietary Fiber 15.50g	55%
Total Sugars 32.90g
Protein 121.10g	242%

Vitamin D 0IU	0%
Calcium 697mg	54%
Iron 23mg	126%
Potassium 4148mg	88%

*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.

Source of Calories

Fat: 61.7%

Protein: 24.7%

Carbs: 13.6%