Saag Meat (Lamb cooked with spinach)

Saag Meat (Lamb cooked with spinach)

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Servings: 4
Calories: 625


  • 1.1 lb Lamb cut into pieces
  • 11 oz Spinach palak, chopped
  • 3 1/2 oz Ghee
  • 4 oz Onions chopped
  • 2 tsp Ginger adrak paste
  • 2 tsp Garlic lasan paste
  • 2 tsp Coriander dhaniya powder
  • 2 tsp Red chilli powder
  • 1 tsp Turmeric haldi powder
  • 1 tsp Cumin jeera seeds
  • 1 tsp Garam masala
  • 3 1/2 oz Yoghurt dahi
  • 2 tsp Salt


  • Heat the ghee in a wok (kadhai); add the onions and saute till light brown.
  • Add ginger-garlic pastes and saute for a while. Now, add the lamb and cook for 10 minutes.
  • Add coriander powder, red chilli powder, turmeric powder, cumin seeds, garam masala, yoghurt, and salt. Cook for 15 minutes.
  • Finally, add the spinach and cook on low heat till the spinach has wilted, the lamb is tender and there is hardly any liquid left.
  • Serve hot with a dash of ghee sprinkled on top.
Calories: 625 kcal
Carbohydrates: 9 g
Protein: 25 g
Fat: 55g
Saturated Fat: 29 g
Cholesterol: 158 mg
Sodium: 1329 mg
Potassium: 844 mg
Fiber: 3 g
Sugar: 3 g
Vitamin A: 7642 IU
Vitamin C: 25 mg
Calcium: 146 mg
Iron: 5 mg
Cuisine Indian
Ingredients Lamb
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