Lamb with spinach (Lamb Saag)

They say that March comes in like a lion and goes out like a lamb.  And Easter is right around the corner—early this year. So lamb has been on my mind a lot lately.

As part of the research for my new paleo/primal lifestyle, I’ve been reading a lot about the benefits of eating grass-fed meats. The fact is that animals allowed to graze on pasture are generally healthier, free of hormones, antibiotics, and pesticides than factory-farmed animals. Grass-fed, pastured meat is up to four times higher in vitamin E than feedlot meat. And it’s also lower in overall fat and higher in health-friendly omega-3 fatty acids.

Since purely grass-fed beef is so hard to find (not to mention the exorbitant price of meat overall) in Switzerland, I have been trying to find alternatives. Perhaps it’s only my own imagination, but I think that lamb is less likely to be mass produced and factory farmed. 

Plus it tastes great.

Unfortunately, compared to most other protein sources, lamb produces extremely high levels of carbon dioxide. So we make lamb a special treat.

Kilo for kilo, lamb produces the most greenhouse gasses of all protein sources. Source: Environmental Working Group

Kilo for kilo, lamb produces the most greenhouse gasses of all protein sources. Source: Environmental Working Group

To try out the garam masala that my friend Marianne had given me as a present, I decided to make an Indian dish called Lamb Saag—or lamb with spinach. Garam masala is a combination of spices, also called the “magic spice.” If you can’t get garam masala, here is a recipe for it.

Garam_Masala_new_2008-1

Ingredients for garam masala. Photo by Holger Casselmann. Source: Wikipedia.

Here’s how it turned out:

Lamb with spinach (Lamb Saag)

Lamb with spinach (Lamb Saag)

 

Lamb Saag (Lamb with spinach)
Serves 8
Lamb with spinach and Indian spices. This is a paleo/primal dish that is ideal for the slow cooker.
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340 calories
8 g
111 g
17 g
39 g
9 g
265 g
199 g
3 g
0 g
6 g
Nutrition Facts
Serving Size
265g
Servings
8
Amount Per Serving
Calories 340
Calories from Fat 151
% Daily Value *
Total Fat 17g
26%
Saturated Fat 9g
47%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 111mg
37%
Sodium 199mg
8%
Total Carbohydrates 8g
3%
Dietary Fiber 3g
12%
Sugars 3g
Protein 39g
Vitamin A
159%
Vitamin C
18%
Calcium
12%
Iron
26%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 kg (2.2 lbs) boneless leg of lamb, cubed
  2. 4 Tbsp. of coconut oil
  3. 2 onions, finely chopped
  4. 1 Tbsp. grated or crushed fresh ginger
  5. 5 cloves garlic, finely chopped
  6. 2 tsp. ground cumin
  7. 1 Tbsp. ground coriander
  8. 1/2 tsp. ground red pepper
  9. 1 Tbsp. paprika
  10. 1 can 400 g (15 oz.) chopped tomatoes
  11. 2 Tbsp. tomato puree
  12. Coarse salt to taste
  13. 500 g (ca. 1 lb.) packed chopped cooked spinach, fresh or frozen (thawed)
  14. 2 teaspoons garam masala, homemade or store-bought
  15. 1/2 cup chopped cilantro leaves
Instructions
  1. Heat a heavy non-stick saute pan over high heat. Add the lamb, lightly salted, and 2 tablespoons of oil. Sear the meat, turning and tossing, until nicely browned all over. Transfer meat to slow cooker (or to a plate).
  2. Add the remaining 2 tablespoons of oil and the onion to the pan and cook, stirring often, until the onions are browned, about 15 minutes.
  3. Stir in the ginger, garlic, cumin, coriander, red pepper, paprika, and turmeric and cook for 3 minutes. Transfer to slow cooker (or leave in deep saute pan, if cooking conventionally).
  4. Add the chopped tomatoes, tomato puree, and salt to the slow cooker, and enough water to fully cover the meat. (If using conventional pan, add meat back.)
  5. Set slow cooker to low for 3 1/2 hours or until the meat is cooked and very tender. (If cooking conventionally, raise heat to boil then simmer for 1-1/2 hours or until meat is cooked and very tender.)
  6. Add the spinach and garam masala and cook for another 30-45 minutes. (If cooking conventionally, raise heat, then lower to simmer for 15 minutes).
  7. Serve with cauliflower rice sprinkled with cilantro.
Notes
  1. My recipe for cauliflower rice can be found here http://www.eclectic-domestic.com/how-to-make-cauliflower-rice/
beta
calories
340
fat
17g
protein
39g
carbs
8g
more
Eclectic-Domestic http://eclectic-domestic.com/

 

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4 Responses to Out like a lamb (Lamb Saag)

  1. Ricki Nadji says:

    My family is crazy about this meal. They older kids ate the leftovers for breakfast. Highly recommended!

  2. Sherlene Shephard says:

    An impressive share! I’ve just forwarded this onto a co-worker who was conducting a
    little homework on this. And he actually ordered me breakfast
    due to the fact that I stumbled upon it for him…
    lol. So allow me to reword this…. Thank YOU for the meal!!
    But yeah, thanx for spending some time to discuss this issue here on your web page.

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