Lamb Saag – A Sure-Fire Winner For Dinner
If you want to make something new with common ingredients, then this dish will definitely satisfy you and your loved ones. Not only is it an approved Paleo recipe, but this recipe for Lamb Saag is also easy to make!
Have some spare time at the weekend? Want to have something different to offer to friends stopping by for lunch or dinner? Want your kids to have a different kind of meal that is both healthy and tasty? This is possible with most Paleo recipes and the dish featured here is a great example. This Paleo Lamb Saag is a combination of nutrient-rich spinach and lamb, cooked slowly to perfection and seasoned with mixed herbs and spices. You can pop this meal in a slow cooker and you can do other things whilst waiting for it to cook.
The main ingredients, lamb and spinach are nutritious, but there’s another ingredient in this recipe that stands out: garam masala. Garam Masala literally means “hot mixture of spices” and is popular in Indian cooking, and as the name suggests, it gives the spice or hotness to the meal through the use of various herbs and spices in the mixture.
Garam masala is available in stores or you can make your own, and we have a Garam Masala recipe as a bonus for you. Now you don’t have to worry about the Garam Masala you will use for this featured recipe and other recipes.
I know by now you’re excited with two recipes, so here are the Paleo Lamb Saag and Paleo Garam Masala that you and your family will definitely love.
- 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
- 1 2/3 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
- • 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.
- • In the same pan, use the remaining coconut oil and cook the onion, stirring constantly to make sure the onion doesn’t get burnt.
- • 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.
- • Add the chopped tomatoes, tomato puree and salt in the slow cooker. Add water to the slow cooker, enough to cover all the meat.
- • 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.
- • Add the spinach and garam masala with about 30 to 45 minutes before the set time is done.
- • Once everything is cooked, serve hot with cauliflower rice sprinkled with cilantro. Enjoy!
This dish is a winner, especially if you have a great Garam Masala mixture. If you are wondering if Garam Masala is Paleo approved, the answer is YES! Spices, seeds, and herbs that usually make up garam masala are Paleo friendly. Store bought is good, but your dish can be even better with your own homemade and Paleo approved garam masala. And besides making your dish flavoursome, making your own Garam Masala has other benefits. Here are some benefits that will make you want to make more of your own garam masala.
It Saves…. A Lot!
A store bought Garam Masala costs about $7 for a 2-ounce jar (around 1/4 cup). Sounds cheap? Then $1.50 for 1/2 cup or 4 ounces will definitely sound cheaper because you get twice the amount of store bought Garam Masala. You may find that you already have some of the ingredients for homemade Garam Masala already in your kitchen, whilst the others can be bought at your nearest grocery store and won’t cost that much.
You Get Freshness You (And Everyone Else) Deserves
If you want to have that lovely aroma of roasted spices, then making your own Garam Masala will do the trick. Freshly roasted spices will release oils from each spice and bring out their flavours without overpowering your dish. For some, the aroma of roasted spices in their homes is an awesome stress reliever.
Adjust It to Your Own Taste
There is no “official” Garam Masala recipe, so you have control over the taste and the herbs and spices that you use. Unlike store bought garam masala, homemade versions can be adjusted just the way you want them to be. No need to worry about kids who hate spicy food or adults that adore spicy hot food.
Spread The Love Of Garam Masala
Because it’s cheap and the taste is adjustable, you can make some to give away to your family and friends. If they adore Indian food or anything spicy and aromatic, they will surely be thankful for your generosity of homemade Garam Masala. So if you want to have your own Garam Masala, here is a simple recipe that is definitely Paleo approved.
So why not try and make your own Garam Masala using this recipe!
Paleo Garam Masala
- 3 Tablespoons (45 g) Coriander Seeds
- 3 Tablespoons (45 g) Cumin Seeds
- 4 Teaspoons (20 g) Peppercorns
- 2 Pieces Dried Ginger
- 3 Whole Star Anise
- 2 Cinnamon Sticks
- 1 Tablespoon (45 g) Green Cardamom Pods
- 1 Small Whole Nutmeg
- 1 Dried Cayenne Chilli
- 2 Bay Leaves
Instructions For Making An Approved Paleo Recipe For Garam Masala
- In a large skillet, combine, toast and toss all ingredients over medium to high heat for 5-10 minutes.
- As the Garam Masala mix cooks, the aroma released will become stronger and the ingredients will become darker.
- When the ingredients are well-toasted, pour the mix into a coffee grinder or spice grinder. Grind to your desired consistency. You can grind it finely to mix into dishes or leave it coarse for food rubs.
- Store finished Garam Masala in an airtight container (I use some old jam jars that I have) and you have a supply that will last for some considerable time.
These Paleo-approved recipes for Lamb Saag and Garam Masala will definitely bring your family and friends together. You get to taste the Indian food and know that you are serving fresh and healthy food. If that doesn’t make you want to try these recipes, then I don’t know what else will.