Lamb Saagwala

February 18, 2014

506

Lamb Saagwala (or Saag) is one of my most favorite Indian meals. 99% of the time that we eat at an Indian restaurant, it’s what I order, partly because of all the incredible intricate flavors, but also because it seems like something far too complex to create at home in my little midwestern kitchen. I’ll be honest, I was a bit intimidated by this recipe. It just seemed a bit above my experience level, but as you can see, I’m sharing it with you today, so I was able to tackle it with ease, even t

6 tbls Olive oil
1 tsp cumin seeds
6 cloves
6 cardamom pods (break open & remove the seeds)
1 cinnamon stick
1 boneless leg of lamb cut into 1” pieces (we used 4 lamb chops)
2 onions chopped
5 garlic cloves, minced
2” piece of ginger, finely chopped
2 tbls ground cumin
2 tbls ground coriander
1 tbls turmeric
1 tsp salt
Cayenne pepper to taste
¼ - ½ cup water
1 tbls garam masala (A spice blend that is available in Indian food stores. If you can’t find it, you can make it yourself by mixing 1 tbsp cumin, 1 1/2 tsp coriander, 1 1/2 cardamom, 1 1/2 tsp black pepper, 1 tsp cinnamon, 1/2 tsp ground cloves, & 1/2 tsp nutmeg)
2 packages frozen chopped spinach, defrosted with all the excess water squeezed out
¾ cup heavy cream

Warm the skillet & add the olive oil. When heated, add the cumin seeds, cloves, cardamom seeds & cinnamon stick & heat until the seeds begin to crackle. Add the chopped onions, garlic & ginger & sauté for 4...
See the full directions on my site

Nutritions

Calories
500

Sodium
1121mg
46% DV

Fat
45g
70% DV

Protein
15g
30% DV

Carbs
28g
9% DV

Fiber
12g
49% DV

svg%3E

Dinner Sautéed