Spicy Lamb Sag Aloo Stew

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Today’s recipe is for a Spicy Lamb Sag Aloo Stew. What is sag aloo? Well, sag is spinach and aloo is potatoes :D That’s what my Indian take-away menu tells me at least, and it sounded so much more exotic that just lamb, spinach and potato stew!

This curry does take a while to cook – just over an hour, so bear that in mind when you’re cooking this for dinner!

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Spicy Lamb Sag Aloo Stew

The Purple Pumpkin Blog
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Print Recipe
Cook Time 1 hour
Total Time 1 hour
Course Lamb Recipes
Cuisine Indian
Servings 2
Calories 400 kcal

Ingredients
  

  • 300 g lean lamb steaks visible fat removed, cut into bitesized pieces
  • 1 large onion chopped
  • 4 large garlic cloves peeled and chopped
  • 5 cm piece fresh root ginger peeled and chopped
  • 1 red chillie deseeded and chopped
  • 2 tbsp balti curry paste
  • 400 g can chopped tomatoes
  • 200 g new potatoes quartered
  • 400 ml water
  • 3 ripe tomatoes quartered
  • 200 g raw spinach leaves
  • freshly ground black pepper
  • one calorie oil spray e.g., FryLight

Instructions
 

  • Heat a large saucepan and spritz with one calorie oil spray. Fry the onions gently for abut 8 minutes - adding a drop of water if needed. Add the garlic, chilli, ginger and curry paste and cook for 5 minutes, stirring frequently.
  • Heat a frying pan then spritz with one calorie oil spray. Season the lamb with some black pepper and fry the lamb until browned.
  • Using a hand held blender, or food processor, whizz the onion mixture until it becomes a coarse puree. You can add a splash of water if you need to. Put the puree back into the pan.
  • Add the browned lamb to the onion puree along with the canned tomatoes, potatoes and water. Bring to the boil and then reduce to a simmer. Pop the lid on and simmer the stew for 40 minutes.
  • Stir occasionally, and after 40 minutes, add the quartered fresh tomatoes. Replace the lid and carry on simmering for another 10 minutes.
  • After an hour, add the fresh spinach leaves - the heat of the stew will make them wilt. Stir into the curry until mixed through.
  • Serve in bowls - no rice needed!

Nutrition

Calories: 400kcal

Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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Disclaimer: Please remember, I’m not a dietician, I follow and tweak recipes and work out the calorie content using resources online. I lose weight cooking my low calorie dishes, so am confident that I am keeping the calories nice and low. Always check with your doctor before going on any weight loss programme.

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