Low Fat Hearty Lamb Curry
Indulge in the rich, aromatic flavors of our Low Fat Hearty Lamb Curry—a lighter twist on a classic comfort food favorite. This healthy lamb curry is crafted with lean lamb shoulder, fragrant spices like cumin, garam masala, and turmeric, and a touch of creamy low-fat yogurt to create a dish that's both satisfying and wholesome. Packed with tender chunks of carrot, vibrant peas, and a fresh cilantro garnish, this recipe pairs perfectly with steamed rice or warm naan. With just 20 minutes of prep and simple step-by-step instructions, it's ideal for home cooks looking to create a nourishing meal without compromising on flavor. Perfect for cozy dinners, this curry is a guilt-free way to enjoy a traditional favorite while keeping it low in fat. Keywords: low-fat lamb curry, healthy curry recipe, hearty lamb dinner, Indian-inspired comfort food.
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Recipe Information
Ingredients
- 500 grams lean lamb shoulder
- 1 tablespoon olive oil
- 1 large onion
- 3 pieces garlic cloves
- 1 inch piece fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon cayenne pepper
- 400 grams canned tomatoes
- 150 grams low-fat yogurt
- 200 milliliters chicken stock
- 1 large carrot
- 100 grams peas
- 0.5 bunch fresh cilantro
- to taste Salt
- to taste Black pepper
- 1 tablespoon lemon juice
Instructions
Trim excess fat from the lamb shoulder and cut it into bite-sized pieces.
Finely chop the onion, mince the garlic and ginger.
In a large pot, heat the olive oil over medium heat. Add the onion and cook until soft and translucent, about 5-7 minutes.
Add the garlic and ginger, cook for another 1-2 minutes until fragrant.
Stir in cumin, coriander, garam masala, turmeric, and cayenne pepper, cooking for 1 minute to toast the spices.
Add the lamb pieces, season with salt and pepper, and brown on all sides for about 5 minutes.
Pour in the canned tomatoes and chicken stock, bring to a simmer, and cover. Reduce the heat to low and cook for 60 minutes, stirring occasionally.
Peel and dice the carrot, then add to the pot. Cook for another 20 minutes until the carrot and lamb are tender.
Remove from heat and stir in the yogurt, peas, and lemon juice. Allow the flavors to meld for a few minutes.
Chop the cilantro and sprinkle over the curry before serving. Adjust seasoning with more salt and pepper if needed.
Nutrition Facts
Calories |
1957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.3 g | 171% | |
| Saturated Fat | 47.0 g | 235% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 405 mg | 135% | |
| Sodium | 1129 mg | 49% | |
| Total Carbohydrate | 76.9 g | 28% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 41.9 g | ||
| Protein | 120.5 g | 241% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 654 mg | 50% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 3512 mg | 75% | |
*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.
