Slow cooked lamb saagwala 

Serves 4


1 tablespoon coconut oil

1 large onion, chopped

4 cloves garlic, bruised

4cm piece of ginger, peeled and chopped

1 teaspoon each: cumin seeds, coriander seeds, garam masala

1 tablespoon ground turmeric

Pinch of cinnamon

Pinch of salt

1 whole chilli, sliced

500g chopped spinach – fresh or frozen (defrosted)

1 can of diced tomatoes

125ml vegetable stock

150ml coconut cream

400g lamb, cubed



The sauce needs to be quickly pre-cooked and blended before adding the lamb and cooking slowly.


To a hot pan add the coconut oil, garlic, onion, chilli and spices, cook until the onion softens and starts to become translucent.  Add in the spinach, tomatoes and vegetable stock, simmer gently until all of the spinach has wilted and is blending into the mixture, about 5 minutes.  Remove the sauce from the heat.  


It now needs to be blended; if you have a stick blender you can blend the mixture in the pan if it is deep enough, or in the slow cooker – or transfer the mixture into a food processor.  It is ok to have some texture to the mixture, but you want it blended enough that there are no large pieces plainly visible.  Add in the coconut cream and blend together.


Transfer the mixture to the slow cooker and add the cubed lamb.  Set on low and leave for at least 6 hours – up to 10 is fine.


Serve with one of the following: rice, cauliflower rice (for a low carb option), naan bread or poppadums.

Yoga Mama Studio

53 Crawford Crescent







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