Easy Lamb Saag

Ingredients

• Lamb shoulder

  Domestic, whole (arm and blade), separable lean and fat, trimmed to 1/4" fat, choice, raw

  18 oz or 510g

• Onions

  Raw

  1 medium or 110g

• Curry paste

  2 tbsp or 30g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Spinach

  Frozen, chopped or leaf, cooked, boiled, drained, without salt

  2 cup or 380g

• Nonfat greek yogurt

  Nonfat, plain

  8 oz or 227g

• Vegetable oil

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

  1 tsp or 5g

Directions

1. Cut the lamb into cubes and chop the onion. Heat the oil in a heavy-based saucepan.
2. Cook the meat together with the onion until browned. Add the curry paste and tomatoes and simmer for 10 minutes.
3. Add the spinach and stir until wilted. Mix in the yoghurt (use unsweetened) and serve with rice.