Paleo Lamb Saag

Experience the bold and aromatic flavors of Paleo Lamb Saag, a hearty and wholesome twist on a classic Indian-inspired dish. This recipe features tender, slow-simmered lamb shoulder infused with a vibrant blend of spices like cumin, turmeric, and cinnamon, creating a rich and satisfying base. Creamy coconut milk and nutrient-packed spinach leaves add a luscious texture and a burst of freshness, while the bright lift of fresh lemon juice and cilantro ties it all together. Perfect for a paleo lifestyle, this dish is gluten-free, dairy-free, and pairs wonderfully with cauliflower rice or a crisp side salad for a nutritious, flavor-packed meal. Ready in just over an hour, this one-pot recipe is ideal for meal prep or an impressive weeknight dinner.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

Ingredients

• 500 grams lamb shoulder, cubed
• 2 tablespoons coconut oil
• 1 medium onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon ground cinnamon
• 400 grams crushed tomatoes
• 200 grams fresh spinach leaves
• 200 milliliters coconut milk
• 1 teaspoon salt
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh lemon juice

Directions

Step 1

Heat the coconut oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.

Step 2

Add the chopped onion to the pot and sauté for about 5 minutes until translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for another 2 minutes until aromatic.

Step 4

Mix in the ground coriander, turmeric, and cinnamon. Cook for an additional minute, stirring continuously to prevent sticking.

Step 5

Add the lamb cubes to the pot and cook until they are browned on all sides, approximately 5 to 7 minutes.

Step 6

Pour in the crushed tomatoes and coconut milk. Stir well to combine all the ingredients.

Step 7

Bring the mixture to a gentle boil, then reduce the heat to low, cover with a lid, and let it simmer for 60 minutes, or until the lamb is tender.

Step 8

After 60 minutes, add the spinach leaves to the pot. Stir the spinach into the sauce and cook for another 10 minutes until the spinach is wilted and fully incorporated.

Step 9

Season the saag with salt and stir in the fresh lemon juice.

Step 10

Garnish with chopped fresh cilantro before serving.

Step 11

Serve hot and enjoy your Paleo Lamb Saag, paired with cauliflower rice or a side salad for a complete meal.

Nutrition Facts

Serving size	(1484.4g)

Amount per serving	% Daily Value*
Calories	2014.6

Total Fat 148.1g	0%
Saturated Fat 74.6g	0%
Polyunsaturated Fat 0.5g
Cholesterol 485mg	0%
Sodium 2959.9mg	0%
Total Carbohydrate 63.6g	0%
Dietary Fiber 14.4g	0%
Total Sugars 31.7g
Protein 111.4g	0%

Vitamin D 0IU	0%
Calcium 449.8mg	0%
Iron 21.3mg	0%
Potassium 3807.0mg	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: 65.6%

Protein: 21.9%

Carbs: 12.5%