Dairy-Free Lamb Saag

Discover the rich and aromatic flavors of Dairy-Free Lamb Saag, a comforting spin on a classic South Asian favorite that’s perfect for anyone avoiding dairy. Tender lamb shoulder is slow-cooked with fresh spinach and a vibrant blend of spices like garam masala, cumin, and turmeric, creating a luscious, savory curry that’s naturally creamy without any dairy. Pureed onions, garlic, and ginger form the flavorful base, while fresh cilantro and a squeeze of lemon add a bright, zesty finish. This hearty, wholesome dish pairs beautifully with steamed basmati rice or fluffy naan, making it an incredible centerpiece for any dinner table. Ideal for those seeking a healthy, dairy-free alternative to traditional saag, this recipe is both satisfying and soul-warming.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 500 grams lamb shoulder
• 500 grams fresh spinach
• 1 large onion
• 4 cloves garlic
• 1 inch piece ginger
• 2 small green chilies
• 1 teaspoon cumin seeds
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 0.5 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 tablespoons olive oil
• 200 milliliters water
• 1 small lemons
• 2 tablespoons cilantro

Directions

Step 1

Cut the lamb shoulder into bite-sized pieces, trimming any excess fat.

Step 2

Puree the onion, garlic, ginger, and green chilies in a blender to form a smooth paste. Set aside.

Step 3

Rinse the spinach thoroughly under cold water, drain, and chop finely.

Step 4

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the cumin seeds and sauté until fragrant, about 1 minute.

Step 5

Add the onion paste to the pot and cook, stirring frequently, until the moisture evaporates and the paste browns slightly, about 10 minutes.

Step 6

Add the lamb pieces to the pot and brown them on all sides. This should take about 5-7 minutes.

Step 7

Stir in the ground coriander, ground cumin, turmeric powder, and half of the salt. Cook for another 3 minutes to toast the spices.

Step 8

Add the chopped spinach to the pot along with 200 milliliters of water. Stir well, scraping the bottom of the pot to release any browned bits.

Step 9

Cover the pot, reduce the heat to low, and let it simmer for 60 minutes, stirring occasionally to ensure the lamb is tender.

Step 10

Once the lamb is cooked through and tender, uncover the pot and increase the heat to medium-high to let the sauce reduce and thicken, roughly another 10 minutes.

Step 11

Stir in the garam masala, the remaining salt, and black pepper. Adjust the seasoning as needed.

Step 12

Finish with a squeeze of fresh lemon juice to brighten the dish and stir in chopped cilantro.

Step 13

Remove from heat and serve hot with basmati rice or naan.

Nutrition Facts

Serving size	(1575.6g)

Amount per serving	% Daily Value*
Calories	2083.2

Total Fat 151.2g	0%
Saturated Fat 53.9g	0%
Polyunsaturated Fat 4.0g
Cholesterol 500mg	0%
Sodium 3207.2mg	0%
Total Carbohydrate 58.9g	0%
Dietary Fiber 21.4g	0%
Total Sugars 12.6g
Protein 124.6g	0%

Vitamin D 0IU	0%
Calcium 762.2mg	0%
Iron 32.8mg	0%
Potassium 2196.3mg	0%

*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: 65.0%

Protein: 23.8%

Carbs: 11.2%