Keto Lamb Saag

Savor the bold, aromatic flavors of Keto Lamb Saag, a low-carb twist on the classic Indian dish that perfectly balances tender lamb and vibrant spinach. This hearty recipe brings together succulent, slow-simmered boneless lamb shoulder infused with fragrant spices like cumin seeds, garam masala, and turmeric, all enriched with the lush creaminess of heavy cream and ghee. A pureed spinach base adds a nutrient-packed, velvety texture while keeping it keto-friendly and loaded with flavor. Ready in just under two hours, this dish is perfect for meal prep or a show-stopping dinner, serving four with ease. Pair it with cauliflower rice or enjoy it on its own for a delicious, satisfying, and guilt-free feast that’s rich in spices, protein, and healthy fats.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 1.5 pounds boneless lamb shoulder
• 10 ounces spinach
• 3 tablespoons ghee
• 1 medium, chopped onion
• 4 cloves, minced garlic
• 1 tablespoon, grated ginger
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 0.5 teaspoon turmeric powder
• 1 teaspoon garam masala
• 0.5 teaspoon red chili powder
• 0.5 cup heavy cream
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon black pepper
• 1 cup water

Directions

Step 1

Cut the boneless lamb shoulder into 1-inch cubes and set aside.

Step 2

Heat 2 tablespoons of ghee in a large, deep pan over medium heat.

Step 3

Add the cumin seeds and sauté for about 30 seconds until fragrant.

Step 4

Add the chopped onions and cook until they turn golden brown, about 8 minutes.

Step 5

Stir in the minced garlic and grated ginger. Cook for an additional 1-2 minutes until aromatic.

Step 6

Add the lamb cubes to the pan. Sear the lamb on all sides until lightly browned, approximately 5-7 minutes.

Step 7

Mix in the coriander powder, cumin powder, turmeric powder, garam masala, and red chili powder. Stir well to coat the lamb with spices.

Step 8

Pour in 1 cup of water, bring the mixture to a boil, then reduce the heat to low. Cover the pan and let the lamb simmer for about 1 hour, or until tender.

Step 9

Meanwhile, steam the spinach until wilted, about 3-4 minutes, and then drain off any excess water.

Step 10

Blend the spinach into a smooth puree using a blender or immersion blender and set aside.

Step 11

Once the lamb is tender, stir the spinach puree into the lamb and spice mixture.

Step 12

Add 1 tablespoon of ghee and the heavy cream, stirring well to combine.

Step 13

Simmer the saag uncovered for another 10-15 minutes, allowing the flavors to meld.

Step 14

Season with salt and black pepper to taste.

Step 15

Serve hot, optionally garnishing with more cream or a sprinkle of garam masala.

Nutrition Facts

Serving size	(1553.7g)

Amount per serving	% Daily Value*
Calories	2700.7

Total Fat 222.4g	0%
Saturated Fat 105.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 750.3mg	0%
Sodium 3220.4mg	0%
Total Carbohydrate 33.4g	0%
Dietary Fiber 10.2g	0%
Total Sugars 8.8g
Protein 135.4g	0%

Vitamin D 0IU	0%
Calcium 416.3mg	0%
Iron 20.9mg	0%
Potassium 3888.6mg	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: 74.8%

Protein: 20.2%

Carbs: 5.0%