Crockpot Cashew Cream Spinach Saag Lamb Cubes Tips, FAQ & printable recipe

Tips for success

For the best flavor, toast the cumin seeds in a dry skillet over medium heat for 1-2 minutes until fragrant, shaking the pan often.

This step awakens their essential oils and adds a nutty depth to the curry. If using ground cumin, add it with the other spices, but know that whole seeds provide a more aromatic result.

To make cashew cream at home, soak 1 cup of raw cashews in hot water for 30 minutes, then drain and blend with 1/2 cup fresh water until silky smooth.

For a richer sauce, substitute heavy cream for the cashew cream and add a splash of cream at the end. The curry thickens as it cools, so if reheating, add a little broth or water to loosen it.

Variations

• Beef Saag: Swap the lamb for beef chuck, cut into 1-inch cubes. Cook on LOW for 8-10 hours until the beef is fork-tender. The beef's rich flavor pairs beautifully with the spinach and cashew cream.
• Dairy-Free Version: Replace the butter with coconut oil or vegan butter, and use full-fat coconut milk instead of cashew cream. Omit the butter entirely for a lighter sauce. The curry will still be creamy and flavorful.
• Add Heat: Stir in 1-2 chopped green chilies or 1 teaspoon of red chili flakes with the spices for a spicy kick. Adjust the amount to your heat preference. Serve with a dollop of yogurt to cool the palate.
• Spinach and Chickpea Saag: For a vegetarian version, replace the lamb with 2 cans of drained chickpeas. Cook on LOW for 4-5 hours, until the sauce is thickened and the chickpeas are tender. Add the chickpeas during the last 2 hours to prevent them from becoming mushy.

Storage and make-ahead

Fridge

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, adding a splash of water or broth to loosen the sauce.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot and bubbling.

Store leftover saag lamb in an airtight container in the refrigerator for up to 4 days. The flavors meld and deepen overnight, making it even better the next day.

Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce is too thick. Discard any leftovers that have been at room temperature for more than 2 hours.

This recipe is perfect for meal prep. Assemble all the ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook on LOW as directed. You can also fully cook the curry, let it cool, and refrigerate it for up to 3 days before reheating.

Serving ideas

Serve the saag lamb over fluffy steamed basmati rice to absorb the creamy sauce. Warm garlic naan on the side is ideal for scooping up every last bit. A sprinkle of fresh cilantro or a drizzle of cashew cream adds a bright finish. For a complete meal, add a simple cucumber and red onion salad with a yogurt dressing.

This curry pairs well with a cooling raita made from yogurt, cucumber, and mint. For a low-carb option, serve it with cauliflower rice or roasted vegetables. The dish is hearty enough to stand alone, but it also works as a filling for wraps or as a topping for baked potatoes.

Frequently asked questions

Recipe card

Crockpot Cashew Cream Spinach Saag Lamb Cubes

Prep 15 minCook 8 hTotal 8 h 15 minServes 6

Ingredients

• 2 lb cubed lamb shoulder
• 6 cups fresh baby spinach leaves
• 2 tbsp grated fresh ginger
• 4 cloves garlic, minced
• 2 tsp toasted cumin seeds
• 1 cup roasted cashew cream
• 4 tbsp unsalted butter, cut into pats

Instructions

1. Place the cubed lamb shoulder in the bottom of a 7-quart slow cooker. Scatter the baby spinach leaves, grated ginger, minced garlic, and toasted cumin seeds over the lamb. Pour the cashew cream over the top and dot with the butter pats. Do not stir; the ingredients will meld as they cook.
2. Cover the slow cooker and set it to LOW. Cook for 8 to 10 hours, until the lamb is fork-tender and easily shreds. The spinach will wilt into the sauce, and the cashew cream will reduce into a velvety curry. Let it rest for 3 minutes before slicing.
3. After 8 hours, test a cube of lamb with a fork. It should be tender enough to pull apart easily. If not, continue cooking for up to 2 more hours. The internal temperature of the lamb should reach at least 145°F (63°C); for fall-apart texture, cook until it exceeds that. Let it rest for 3 minutes before slicing.
4. Once the lamb is cooked through, turn off the slow cooker and let the curry rest for at least 3 minutes. This allows the juices to redistribute and the sauce to thicken slightly.
5. Stir the curry gently to combine the wilted spinach and creamy sauce. Spoon the saag lamb over steamed basmati rice and serve with warm garlic naan on the side.

Contains: milk, tree nuts

Estimated nutrition per serving

Calories

480

Protein

32 g

Carbohydrates

12 g

Fat

34 g

Automatic estimate from the ingredient list, not laboratory-verified.