Lamb saag

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Onions

  Raw

  2 medium or 220g

• Cardamom

  Spices

  1 tsp, ground or 2g

• Cinnamon

  Spices, ground

  1 tbsp or 8g

• Garlic

  Raw

  2 cloves, minced or 6g

• Water

  Plain, clean water

  18 tbsp or 266g

• Red peppers

  Hot chili, raw

  100g

• Tomatoes

  Green, raw

  2 medium or 246g

• Spinach

  Frozen, chopped or leaf, unprepared

  500g

• Garam Masala

  Badia

  3 tsp or 72g

• Lamb cubes

  Domestic, for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, raw

  800g

• Nonfat greek yogurt

  Nonfat, plain

  ⅔ cup or 160g

Directions

1. PLEASE DO NOT ADD TO PUBLIC DATABASE
2. Serve with an extra dollop of yoghurt, plus rice from your daily bread allowance.
3. Heat oil in a large heavy-based saucepan over high heat. Add onions, cardamom pods and cinnamon and cook for 10 minutes, or until onions are soft and golden. Add garam masala, garlic, lamb and 2 tablespoons of water and cook for 10 minutes, or until lamb is browned and spices are fragrant. Reduce heat and add chilli, tomatoes, spinach, extra 1 cup of water and half the yoghurt, and simmer for 30-40 minutes, or until lamb is tender.