- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 126.3
- Total Fat: 1.5 g
- Cholesterol: 14.7 mg
- Sodium: 482.3 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 8.9 g
- Protein: 14.6 g
Saag Daal with Lamb for pressure cookerSubmitted by: CAMRYMAN
IntroductionA hearty dish of lentils, curry flavors and lamb with spinach A hearty dish of lentils, curry flavors and lamb with spinach
1 lb of dried lentils
1 lb dried red lentils
1 lb lamb, cubed
2 sliced onions
4 cloves of garlic, crushed and minced
a thumb of fresh ginger (minced)
1 cup low sodium chicken (or beef) stock
1 can crushed pure tomato (no added anything)
1 tsp No Salt
Juice of one lime
1 tablespoon each (ground):
One package frozen spinach
Place a small amount of spices over the cubed lamb and mix with hands to coat.
Quickly brown lamb over high heat. Remove lamb and reserve.
In small amount of rendered fat sweat the onion, garlic and ginger.
Place all ingredients except broth and (optional) yogurt into a pressure cooker (7 quart or better).
Deglaze skillet with broth. Pour broth into cooker.
Add water sufficient to cover all ingredients to pressure cooker.
Bring to full steam in sealed pressure cooker, then reduce heat and cook 20 minutes.
Additional liquid may be used to adjust consistency. Makes 20 1-cup serving or 10 2-cup servings.
Add yogurt just before serving, if desired.
Serve over brown rice.
Number of Servings: 20
Recipe submitted by SparkPeople user CAMRYMAN.