While not the typical method for creating delicious saag, this version combines the best of slowly braising very flavorful meat until falling apart and combining it with fresh, barely wilted spinach for a really great meal. If you don't have baby spinach, coarsely chop washed fresh spinach, discarding stems. To turn this into a ready-in-5-minutes dish, have fully cooked rice on hand to reheat (you can freeze batches and thaw them overnight before you make this) with fresh or frozen naan. This recipe halves nicely, but also - get this! - freezes nicely as a leftover!
In a large skillet over medium-high heat (or in your crockpot insert, if you've got a "brown" function), warm oil. Add onions and garlic, and sauté until golden, about 5 minutes. Stir in spices and sauté until fragrant, 30-60 seconds. Pour in broth, raise heat to high if on stovetop, and deglaze the pan. Stir well to scrape up the browned bits on the bottom. Once broth boils, remove pan from heat (or turn off cooker).
Season lamb with salt. Combine lamb with onion and spice mixture. Place lid and cook on high-heat setting for 4 hours or low-heat setting for 8 hours.
When ready to serve, add spinach to pot and cook until spinach just wilts (using brown or slow cooker function), stirring occasionally, 3-5 minutes. Just before serving, stir in half the yogurt. Serve over basmati or brown jasmine rice. Serve remaining yogurt as garnish.
HOW TO MAKE THIS A FREEZER MEAL:
While omitting the browning step for the onion causes a slight loss of flavor, you can make up for it! Combine onion, garlic, seasonings, and 2 tsp liquid aminos in a freezer bag. Add broth and salted lamb. Press out air, label, and freeze. To cook, either thaw overnight and proceed in cooker as usual, or dump frozen bag in cooker and add 1 hour to time, stirring once during cooking if possible. DO NOT ADD YOGURT OR SPINACH UNTIL END OF COOKING - these don't belong in your freezer bag!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (197g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 399 | ||
Calories from Fat: 263 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.3g | 39 % | |
Saturated Fat 12.7g | 63 % | |
Monounsaturated Fat 12g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 117.4mg | 36 % | |
Sodium 114mg | 4 % | |
Potassium 564.7mg | 15 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 0.6g | ||
Protein 31.2g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 399
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