Lamb Saag (Lamb With Spinach)
Recipe type: Slow Cooker
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
A beautiful Indian recipe that you can make as hot or as mild as you want, and leave to cook whilst you get on with other more important things.
  • 2.2 lbs (1 kg) Boneless Lamb Leg - Cubed
  • 4 Tablespoons (60 ml) Coconut Oil
  • 2 Onions – Finely Chopped
  • 1 Tablespoon (15 g) Fresh Ginger – Crushed or Grated
  • 5 Garlic Cloves – Finely Chopped
  • 2 Teaspoons (10 g) Cumin - Ground
  • 1 Teaspoon (5 g) Turmeric
  • 1 Tablespoon (15 g) Coriander - Ground
  • ½ Tablespoon (7.5 g) Red Pepper - Ground
  • 1 Tablespoon (15 g) Paprika
  • 1⅔ Cups (400 g) Canned Tomatoes - Chopped
  • 2 Tablespoons (30 g) Tomato Puree
  • Salt to Taste
  • 2 ¼ Cups (500 g) Cooked Spinach - Chopped (Fresh is preferable but frozen can be used, but make sure you thaw it properly)
  • 2 Teaspoons (10 g) Garam Masala (Store bought is fine but you can use the recipe below for making your own!)
  • ½ Cup (120 g) Cilantro Leaves - Chopped
  1. • Have a heavy non-stick pan over high heat and add half of the coconut oil. Lightly salt the lamb and cook all sides until nicely brown. Set aside when cooked or place directly into your slow cooker.
  2. • In the same pan, use the remaining coconut oil and cook the onion, stirring constantly to make sure the onion doesn’t get burnt.
  3. • Add the ginger, garlic, cumin, coriander, red pepper, paprika, and turmeric once the onion is cooked. Cook for 3 minutes and pour over the cooked lamb in the slow cooker.
  4. • Add the chopped tomatoes, tomato puree and salt in the slow cooker. Add water to the slow cooker, enough to cover all the meat.
  5. • Set the slow cooker to 3 ½ hours. You can do what you need to do during this time, the slow cooker will do the rest. If you have to go out, make sure you come back at least 30 to 45 minutes before the set time is finished.
  6. • Add the spinach and garam masala with about 30 to 45 minutes before the set time is done.
  7. • Once everything is cooked, serve hot with cauliflower rice sprinkled with cilantro. Enjoy!
Recipe by Paleo Living at