Low Fat Lamb Vindaloo
Indulge guilt-free with this flavorful Low Fat Lamb Vindaloo—a lighter take on the classic Indian curry that's rich in spices but trimmed of excess fat. Made with lean lamb shoulder, vibrant aromatic spices like cumin, coriander, and turmeric, and a tangy marinade of white vinegar and grated ginger, this dish is both healthier and deeply satisfying. The velvety sauce, enhanced with low-fat yogurt and bold tomato paste, delivers just the right kick of heat from cayenne and fresh red chilies. Perfectly slow-cooked to tender perfection, this vindaloo pairs beautifully with steamed rice or naan for a hearty yet wholesome meal. Whether you're seeking bold flavors or watching your fat intake, this low-fat lamb vindaloo strikes the perfect balance of taste and nutrition.
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Recipe Information
Ingredients
- 500 grams Lean lamb shoulder, trimmed and cut into 1-inch cubes
- 100 ml White vinegar
- 6 units Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Ground turmeric
- 1 teaspoon Cayenne pepper
- 0.5 teaspoon Black pepper
- 1 teaspoon Salt
- 1 teaspoon Ground mustard seeds
- 100 ml Low-fat plain yogurt
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 2 units Red chili, sliced
- 3 tablespoons Tomato paste
- 200 ml Water
- 2 tablespoons Fresh cilantro, chopped
Instructions
In a large bowl, combine the lamb cubes with white vinegar, garlic, ginger, cumin, coriander, turmeric, cayenne pepper, black pepper, salt and ground mustard seeds. Mix well to coat the lamb evenly and marinate for at least 1 hour or overnight for best results.
In a large, deep pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes until they turn translucent and lightly golden.
Add the sliced red chilies and tomato paste, and cook for another 2 minutes, stirring frequently.
Increase the heat to high, add the marinated lamb to the pan along with its marinade, and sear the pieces for about 5 minutes until brown all over.
Add the water and bring the mixture to a boil. Once boiling, lower the heat to a simmer, cover the pan, and cook for 45-50 minutes, stirring occasionally, until the lamb is tender.
Mix in the low-fat plain yogurt, stirring constantly until it is well incorporated into the sauce. Cook for an additional 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Adjust the seasoning with salt, if necessary. Garnish with chopped fresh cilantro before serving.
Serve hot with steamed rice or warm naan.
Nutrition Facts
Calories |
1781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.3 g | 171% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 2850 mg | 124% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 20.9 g | ||
| Protein | 103.2 g | 206% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 432 mg | 33% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2727 mg | 58% | |
*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.
