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Nutritional Info
  • 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

View full nutritional breakdown of Saag Daal with Lamb for pressure cooker calories by ingredient
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Saag Daal with Lamb for pressure cooker

Submitted by: CAMRYMAN

Introduction

A hearty dish of lentils, curry flavors and lamb with spinach A hearty dish of lentils, curry flavors and lamb with spinach
Number of Servings: 20

Ingredients

    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):
    Coriander,
    Cumin,
    Black Pepper
    One package frozen spinach

    Optional:
    Curry powder
    Garam Masala
    Cayenne
    Tumeric
    plain yogurt

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Directions

Mix all spices.
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.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    I really liked this. I used the coriander, cumin, black pepper, curry powder, turmeric, and some toasted cumin seeds. There are a lot of lentils, so don't skimp on the spices. - 9/25/08

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  • Recipe needs major tweaking for my taste. Less spice, fewer lentils and more liquid. Cooked according to directions but lentils were still too 'al dente'. Probably won't waste good lamb on this recipe again. - 1/31/10

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  • This was great - we loved it and will make again regularly. Goat would be fine as a replacement for lamb. Chicken won't work, it doesn't have as much flavour and it will taste bland. Beware - this makes a VERY large quantity. We did a double batch and could have fed 30 people easily. - 11/8/09

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  • Can you use goat meat for this? I had goat last year in the Dominican and it was delicious. - 1/22/09

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  • Sounds delish and i love lamb. - 10/17/08

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  • I don't eat lamb so I substituted chicken. It was OK...good flavor and very healthy... but nothing I'd rave about. - 9/5/08

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  • This is a delicious meal! I loved it. - 8/28/08

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