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!
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!
Amount Per Serving:Calories: 400
This site uses an outside source (Nutritionix) to provide estimated nutrition. If you need exact calories and macros, please do your own calculations.
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.