Low Sodium Hearty Lamb Curry
Indulge in the rich, aromatic flavors of this Low Sodium Hearty Lamb Curry—a perfect balance of warmth and spice for a healthier twist on classic comfort food. Featuring tender, bite-sized pieces of boneless lamb shoulder simmered to perfection in a creamy, spiced blend of coconut milk, low sodium chicken broth, and fragrant tomato paste, this curry is brimming with bold flavors from cumin, coriander, turmeric, and cinnamon. With no added salt, it's a wholesome option that doesn’t compromise on taste. Fresh ginger and garlic infuse depth into every bite, while a squeeze of lemon juice and a garnish of cilantro provide a vibrant finish. Ready in under two hours, this heartwarming curry pairs beautifully with steamed rice or whole-grain naan, making it an ideal dish for family dinners or cozy nights in. Perfect for those seeking low sodium recipes without sacrificing bold, robust flavors!
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Recipe Information
Ingredients
- 2 pounds boneless lamb shoulder
- 2 tablespoons olive oil
- 1 whole large onion, chopped
- 4 whole garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons tomato paste
- 2 cups low sodium chicken broth
- 14 ounces canned diced tomatoes, no salt added
- 1 cup coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 1 teaspoon ground black pepper
- 0.5 teaspoon cayenne pepper (optional)
- 1 whole bay leaf
- 0.5 cup fresh cilantro, chopped
- 2 tablespoons fresh lemon juice
Instructions
Cut the boneless lamb shoulder into bite-sized cubes and set aside.
In a large heavy-bottomed pot, heat the olive oil over medium heat.
Add the chopped onion and saute for 5-7 minutes until it becomes translucent.
Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
Add the tomato paste and cook for 2 minutes, stirring constantly to enhance its flavor.
Incorporate the cubed lamb into the pot and brown on all sides for about 5-7 minutes.
Pour in the low sodium chicken broth, canned diced tomatoes, and coconut milk. Stir to combine.
Add the ground cumin, ground coriander, ground turmeric, ground cinnamon, ground black pepper, cayenne pepper (if using), and the bay leaf.
Stir well to coat the lamb pieces with all the spices and bring the mixture to a gentle simmer.
Cover the pot and let it simmer on low heat for about 60-75 minutes, stirring occasionally, until the lamb is tender and the curry has thickened.
Remove the bay leaf and adjust the seasoning, adding more black pepper if needed.
Stir in the fresh lemon juice to brighten the flavors.
Garnish with freshly chopped cilantro just before serving.
Serve hot with steamed rice or whole grain naan.
Nutrition Facts
Calories |
2902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.0 g | 274% | |
| Saturated Fat | 77.4 g | 387% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 1877 mg | 82% | |
| Total Carbohydrate | 81.8 g | 30% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 43.9 g | ||
| Protein | 181.9 g | 364% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 4940 mg | 105% | |
*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.
