High Protein Hearty Lamb Curry
Indulge in the rich, aromatic flavors of this High Protein Hearty Lamb Curry, a perfect comfort meal that’s as nourishing as it is satisfying. This recipe combines tender, slow-simmered lamb shoulder with a medley of warm spices like garam masala, cumin, and turmeric, creating a deeply flavorful dish that celebrates Indian-inspired cuisine. A hint of Greek yogurt adds a creamy, tangy finish, while fresh cilantro brings a vibrant touch to every bite. Perfectly paired with fluffy basmati rice, this protein-packed curry is ideal for cozy family dinners or meal prep. With its melt-in-your-mouth texture and bold spices, this lamb curry is a must-try for lovers of hearty, home-cooked meals that don't skimp on flavor or nourishment!
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Recipe Information
Ingredients
- 1.5 pounds Lamb shoulder, boneless
- 2 tablespoons Olive oil
- 1 Large onion, finely chopped
- 4 Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Garam masala
- 1 teaspoon Turmeric powder
- 0.5 teaspoon Cayenne pepper
- 2 tablespoons Tomato paste
- 14 ounces Canned diced tomatoes
- 1 cup Beef or lamb stock
- 0.5 cup Greek yogurt
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped
- 4 cups Cooked basmati rice, for serving
Instructions
Cut the lamb shoulder into bite-sized cubes and set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes.
Add the minced garlic and ginger, sauté for another 1-2 minutes until fragrant.
Stir in the ground cumin, ground coriander, garam masala, turmeric powder, and cayenne pepper. Cook the spices for 2 minutes to release their flavors.
Add the tomato paste, diced tomatoes, and lamb stock to the pot. Stir well to combine.
Introduce the lamb cubes into the mixture and season with salt and black pepper.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the curry simmer gently for about 90-120 minutes, or until the lamb is tender and the flavors have melded.
Stir in the Greek yogurt and cook for an additional 10 minutes uncovered, allowing the curry to thicken slightly.
Check for seasoning and adjust the salt and pepper to taste.
Garnish with chopped fresh cilantro before serving.
Serve hot over cooked basmati rice.
Nutrition Facts
Calories |
3506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.6 g | 235% | |
| Saturated Fat | 63.3 g | 316% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 526 mg | 175% | |
| Sodium | 3796 mg | 165% | |
| Total Carbohydrate | 297.7 g | 108% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 27.3 g | ||
| Protein | 167.3 g | 335% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 574 mg | 44% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 4002 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
