Paleo, Keto, GAPS friendly Lamb Saag
I’ve been dead set on making my own Indian food this winter that is dairy free, free of any vegetable oils, and that suits my Ketogenic, low carb Paleo requirements.
Here is a Paleo Lamb Saag that fits the bill perfectly!
It’s made with organic coconut milk, bone broth (If I don’t have homemade, I love Kettle & Fire brand!), and of course has organic spinach, kale, grass-fed lamb, and it can be made as spicy or mild as you wish.
What is Lamb Saag?
If you don’t know what Saag is, it’s Indian style creamed spinach.
It’s normally made with cream and tomatoes and paired with lamb or paneer (Indian cheese). When made with meat, it’s a great source of protein and is naturally low carb since it uses tons of leafy greens!
It is absolutely delicious and even better when made with coconut milk and ghee instead!
My thoughts on how to make it!
The easiest way to make this recipe, in my opinion, is by using an Instant Pot! Not only does it take less time but it also requires less pots and pans. And that’s a huge win!
I’ve made lamb saag with a blender, slow cooker, and on the stove too but if you don’t already have an Instant Pot I highly suggest you go for it.
I promise you won’t regret your purchase.
I’ve seriously used mine at least twice a week since I got it and it is by far the best way to make bone broth!
Spices of Life!
My Paleo lamb saag uses some of my favorite Indian spices that have tons of health benefits.
Turmeric is well known for its anti-inflammatory benefits! And these benefits are enhanced when it’s paired with black pepper (which is included in the recipe too)
Garam Marsala literally means “hot mixture of spices” and is a blend of cardamom, cinnamon, coriander, and cumin. Each of these spices have their own health benefits such as:
- Helps in lowering blood pressure
- Help with digestive issues
- Support blood sugar balance
- Improve oral health
- Benefits heart health
- Promote reduction in body fat
If you don’t have Garam Marsala just mix up your own with equal parts of the spices I listed (that also means if you’d like to, you can purchase an organic Garam Masala that is already pre-mixed!)
All the greens!
One of my most favorite things about this Saag is how many greens I get to eat in one small serving. This recipe is packed with a pound of spinach and a pound of kale so in one sitting you’ll get at least ¼ pound of greens which is equal to about 4-5 cups of raw uncooked greens!
How awesome is that?
Tons of Vitamin A and C along with Iron and Potassium!
This meal has everything your body wants nutritionally and so much more to tickle your taste buds!
I’d love to know what you think if you try it!
- 1 1/2 lb grass-fed lamb cubed
- 1 onion chopped
- 3 tbsp ghee or coconut oil
- 1 lb spinach
- 1 lb kale about 2 small bushels
- 4 cloves garlic
- 1 tbsp fresh ginger or one tsp powdered ginger
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper optional
- 1 1/2 cup bone broth can use up to 2 cups
- 3/4 cup full fat coconut milk
- Turn your Instant Pot or slow cooker on saute or heat a large frying pan on medium heat and add ghee or coconut oil to preheat
- If not already done, chop the onion and cut lamb into 1 inch cubes or smaller.
- Add the onion and lamb to the preheated Instant Pot for frying pan and cook, stirring a few times, for 5 minutes to brown the lamb.
- Meanwhile, chop up the garlic and ginger and add them to the lamb and onion.
- Measure out all of the spices and add to the mix.
- Turn the saute function to low. If you are using the store, transfer the lamb mixture to a large pot or slow cooker at this point.
- Now chop up all of the spinach and kale and add it to the pot. Mix well and cook on low for a few minutes until it has wilted.
- Add the broth and coconut milk and cover the pot with a lid.
- If using an Instant Pot, secure your lid and set the pressure cooker for 10 minutes. Once done, let the pressure naturally release.
- If using a slow cooker, set it to high for 2 hours
- On the stove top, with the lid on, cook the saag on low for 1 hour.
- When done, divide into bowls and enjoy the amazing amount of greens!