This creamy lamb saagwala is a lightly spiced curry that’s a great way to eat your greens – it tastes better than it looks!
I’ve had some requests for lower carb meals recently, so have chosen to serve this saagwala with cauliflower rice. If that’s not your thing, feel free to use regular rice instead. Or go for the balanced option and add some naan bread!
For super tender lamb (like you get with an Indian takeaway), you could slow cook the spice-coated lamb beforehand. Beans aren’t a traditional accompaniment, but I had to get those extra veggies in!
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This creamy lamb saagwala is a lightly spiced curry that’s a great way to eat your greens - it tastes better than it looks! It’s lower in carbs too, thanks to the addition of cauliflower rice. Naan bread optional!
MAKE SPICE MIX
Place all ingredients for spice mix in a bowl. Mix well.
Dice lamb into 2cm / 0.8in pieces. Season with salt and pepper, then sprinkle 1 tablespoon of the spice mix over the top and toss to combine.
Trim ends off beans and cut beans in half. Finely dice onion and crush garlic. Microwave spinach for 3 minutes, until defrosted. Place in a colander and press down with a fork to remove excess moisture. Combine spinach and cream in a food processor or blender until spinach is very finely chopped.
Heat oil in a large frying pan on medium. Add lamb and brown all over. Add onion and cook until soft (4-5 minutes). Stir in garlic, ginger and remaining spice mix. Cook for 1-2 minutes, until fragrant. Stir in tomato paste, then stock, creamed spinach and beans. Simmer gently for 10-15 minutes, until beans are tender.
PREPARE SERVING INGREDIENTS
Meanwhile, toast almonds in a small frying pan on medium-high until golden. Dice cucumber and combine with yoghurt. Season with salt and pepper.
Chop cauliflower into florets, place in food processor and process until roughly the same size as rice or couscous. Transfer to a microwave-safe dish and cook for 3-4 minutes, until tender. Stir in butter, until melted. Season to taste with salt and pepper.
Prepare naan according to packet instructions, if using.
Stir lemon juice into curry and season to taste with salt and pepper. Divide cauliflower rice between warmed serving bowls. Top with curry, cucumber yoghurt and a sprinkle of almonds. Serve with naan or roti (optional).
WINE MATCH: Go for a Pinot Noir.
GLUTEN-FREE OPTION: Use a gluten-free stock cube. If you can’t find gluten-free naan bread or roti, you could try using gluten free pita breads instead (add some garlic butter for extra deliciousness!).
INGREDIENT SWAPS / NOTES: I’ve added green beans for extra veggies. They don’t traditionally belong in a saagwala, so feel free to omit them if you prefer! If cauliflower rice isn’t your thing, replace with basmati rice instead (or use a combination of both). Garnish curry with a little chopped coriander or parsley if you like.
STORING AND REHEATING: Store individual portions of cauliflower rice and curry in containers in the fridge. Reheat in the microwave and add cucumber yoghurt and almonds just before serving. If using naan or roti, this could be reheated in the microwave, frying pan or toaster.