Low Carb Lamb Saag

Indulge in the rich and hearty flavors of **Low Carb Lamb Saag**, a keto-friendly take on the classic Indian dish that’s perfect for low-carb enthusiasts. Tender cubes of boneless lamb shoulder are simmered to perfection in a fragrant blend of garlic, ginger, and exotic spices like cumin, coriander, and garam masala. This dish gets a vibrant twist from freshly pureed spinach, which adds a nutritional boost and velvety texture without any carbs to spare. Finished with a touch of heavy cream for luxurious creaminess and garnished with cilantro and a refreshing squeeze of lemon juice, this Lamb Saag is a wholesome, restaurant-quality meal you can enjoy at home. Serve it on its own or pair it with cauliflower rice for an irresistible low-carb dinner packed with authentic flavors!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 500 grams boneless lamb shoulder, cut into 1-inch cubes
• 500 grams fresh spinach
• 2 tablespoons ghee or coconut oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 medium green chili, finely chopped
• 1 large tomato, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 250 milliliters water
• 60 milliliters heavy cream
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh lemon juice

Directions

Step 1

Heat a large heavy-bottomed pan over medium heat and add the ghee or coconut oil.

Step 2

Add the chopped onion to the pan and sauté until it becomes translucent, about 5 minutes.

Step 3

Stir in the garlic, ginger, and green chili, cooking for an additional 2 minutes until aromatic.

Step 4

Add the lamb cubes to the pan, stirring to coat with the onion and spices. Cook until the lamb is browned on all sides, approximately 8-10 minutes.

Step 5

Mix in the chopped tomato, ground cumin, ground coriander, turmeric powder, garam masala, salt, and black pepper. Stir well to combine.

Step 6

Pour in the water, bring to a boil, then reduce the heat to low. Cover and let the lamb simmer for about 30 minutes or until tender.

Step 7

While the lamb is cooking, wash and roughly chop the fresh spinach. Steam the spinach until just wilted, then blend into a smooth puree. Set aside.

Step 8

Once the lamb is tender, add the spinach puree to the pan, stirring well to integrate with the lamb and sauce. Simmer for another 10 minutes.

Step 9

Stir in the heavy cream and cook for an additional 5 minutes, allowing the sauce to thicken slightly.

Step 10

Taste and adjust the seasoning with more salt or pepper if necessary.

Step 11

Garnish the lamb saag with freshly chopped cilantro and a squeeze of lemon juice before serving.

Nutrition Facts

Serving size	(1740.5g)

Amount per serving	% Daily Value*
Calories	1980.1

Total Fat 150.2g	0%
Saturated Fat 69.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 519mg	0%
Sodium 3144.8mg	0%
Total Carbohydrate 51.7g	0%
Dietary Fiber 20.3g	0%
Total Sugars 12.5g
Protein 107.6g	0%

Vitamin D 0IU	0%
Calcium 670.9mg	0%
Iron 29.2mg	0%
Potassium 2186.0mg	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: 68.0%

Protein: 21.6%

Carbs: 10.4%