This simple lamb saag is rich in flavor and free of both dairy and nightshades! It’s AIP, Paleo, Whole30 & Top 8 friendly.
Cooked for a couple of hours in a skillet, this saag inspired AIP dish uses simple ingredients without sacrificing taste! One thing that really makes this recipe stand out is browning the onions, garlic and ginger first, which creates a rich depth of flavor. Combined with the lamb, spinach, coconut milk and amazing herbs…all I can say is yum. This is a dish that rarely yields leftovers in my house. I recommend serving it over cauliflower rice, also outlined below.
Ingredients
Lamb Saag
- 1 lb lamb stew meat
- Onion
- Coconut milk
- Water
- Garlic
- Ginger
- Cilantro
- Spinach
- Turmeric
- Cinnamon
- Salt
- Coconut oil
Cauliflower Rice
- 1 head of cauliflower
- Coconut oil
- Salt to taste
See recipe card for quantities.
Instructions
- Add coconut oil to a large saute pan over medium-high. Add the onions, ginger and garlic, stirring occasionally, until everything is nicely browned (~15 min). If you feel like the mixture is drying out and burning, add a couple of tablespoons of water.
- Add the lamb, cilantro, turmeric, cinnamon and salt. Brown for 5-7 minutes, stirring occasionally.
- Add the water, coconut milk and the spinach, stirring to combine well. Bring to a boil, then lower heat medium and cover. Simmer for 90-120 min, or until lamb meat is tender. Check intermittently and if more liquid is needed, add more water a ¼ cup at a time.
- While the lamb is cooking, rice the cauliflower in a food processor and drizzle with coconut oil/salt.
- Cook in a saute pan on medium-high for 3 minutes and set aside.
- Once the lamb is done, serve warm in a bowl with cauliflower rice as the base and lamb on top.
Hint: When lamb meat is undercooked you will end up with a chewy, rubbery texture! If at the end of the cooking time you are experiencing this, let it cook for longer.
Top tip
Do not skip the browning of onions, garlic and ginger! It adds tons of flavor to the dish.
Recipe
Lamb Saag
Ingredients
Lamb Saag
- 1 lb lamb stew meat
- 1 medium onion, thinly sliced into half rings
- 4 cloves garlic, crushed
- ¼ cup cilantro, roughly chopped
- 1 teaspoon ginger root, grated
- 1 teaspoon turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 13.5 oz coconut milk
- ¾ cup water
- 16 oz frozen or fresh spinach
- 2 tablespoon refined coconut oil
Cauliflower Rice
- 4 cups cauliflower (1 small head)
- 2 tablespoon coconut oil
- ¼ teaspoon salt
Instructions
- Add coconut oil to a large saute pan over medium-high. Add the onions, ginger and garlic, stirring occasionally, until everything is nicely browned (~15 min). If you feel like the mixture is drying out and burning, add a couple of tablespoons of water.
- Add the lamb, cilantro, turmeric, cinnamon and salt. Brown for 5-7 minutes, stirring occasionally.
- Add the water, coconut milk and the spinach, stirring to combine well. Bring to a boil, then lower heat medium and cover. Simmer for 90-120 min, or until lamb meat is tender. Check intermittently and if more liquid is needed, add more water a ¼ cup at a time.
- While the lamb is cooking, rice/shred the cauliflower in a food processor and drizzle with coconut oil/salt. Cook in a saute pan on medium-high for 3 minutes and set aside.
- Once the lamb is done, serve warm in a bowl with cauliflower rice as the base and lamb on top.
Notes
- Do not skip the browning of onions, garlic and ginger! It adds tons of flavor to the dish.
- When lamb meat is undercooked you will end up with a chewy, rubbery texture! If at the end of the cooking time you are experiencing this, let it cook for longer.
- Make sure to use coconut milk that is free of binders or other chemicals for the best taste.
- Not into lamb meat? No problem. Sub your favorite stew meat here instead (I recommend pork or beef.)
