Lightened-up lamb saag with cumin roasted cauliflower.


You will have to trust me when I say that this dish tastes a lot better than it looks! Not only is this dish healthy and full of spinach, it also makes a great hearty meal on a cold winters night. The slow cooking method makes the lamb lovely and tender.

Lamb saag ingredients:

1 onion, diced
500gm lamb rump, cut into cubes
2-3 dessert spoons mild curry paste
400gm can diced tomatoes
1 cup of water
1 bag spinach
150gm greek yoghurt


  1. In a large pot, heat some coconut oil. Add the onion and saute until translucent.
  2. Add the diced lamb to the pot for a few minutes until browned.
  3. Add the canned tomatoes, curry paste, salt and pepper and half the water to the pot and stir. Leave to simmer for 10 minutes.
  4. Add the spinach and remaining half of water to a food processor and blitz until well combined and a sauce like consistency. You may need some more water to get the right consistency. Pour the spinach mixture into the pot and stir.
  5. Once the pot has been simmering for 10 mins, put a lid on, turn down to the lowest heat and leave for at least 2 hours.
  6. When ready to serve, stir through the yoghurt.


Curried cauliflower ingredients:

1/2 a head of cauliflower, chopped into florets
1 tsp cumin
1 tsp turmeric
1 tsp curry powder


  1. Preheat oven to 180 degrees.
  2. Add the cauliflower to a roasting dish. Sprinkle over the cumin, turmeric, curry powder and a drizzle of olive oil and massage into the cauliflower until it is well coated.
  3. Roast for 30 minutes.


To serve:

  1. I like to serve with quinoa but you can serve with any grain of your choice.
  2. I also like to whip up a yoghurt sauce for on top consisting of yoghurt, fresh chopped mint and lemon juice.


Serves 4.





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