Saag Daal with Lamb for pressure cooker

Name: Saag Daal with Lamb for pressure cooker Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 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

(9)

Minutes to Prepare: 20
Minutes to Cook: 30

Number of Servings: 20

Ingredients

1 lb of dried lentils1 lb dried red lentils1 lb lamb, cubed2 sliced onions4 cloves of garlic, crushed and minceda thumb of fresh ginger (minced)1 cup low sodium chicken (or beef) stock1 can crushed pure tomato (no added anything)1 tsp No SaltJuice of one lime1 tablespoon each (ground):Coriander,Cumin,Black PepperOne package frozen spinachOptional:Curry powderGaram MasalaCayenneTumericplain yogurt

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.

Servings Per Recipe: 20

Nutritional Info 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

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Member Reviews

MBJORGEN
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
BILLTHOMSON
This was new to me, I never made many lamb meals. - 12/24/18
KETTLEBELLJUNKY
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
PHRASER
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
JENNI481
Can you use goat meat for this? I had goat last year in the Dominican and it was delicious. - 1/22/09
TREAZURE
Sounds delish and i love lamb. - 10/17/08
SEPPIESUSAN
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
HEALTHYMAMA67
This is a delicious meal! I loved it. - 8/28/08