Sugar-Free Hearty Lamb Curry
Warm, aromatic, and utterly satisfying, this Sugar-Free Hearty Lamb Curry delivers bold flavors without any added sugar, making it perfect for those seeking a wholesome but indulgent meal. Tender cubes of slow-cooked lamb are simmered in a medley of fragrant spices, including cumin, coriander, turmeric, and cinnamon, creating a deeply layered curry sauce enriched with creamy yogurt and juicy canned tomatoes. The addition of fresh ginger and garlic enhances the dish’s robust profile, while a garnish of vibrant cilantro adds a hint of freshness. Ready in just under two hours, this protein-packed recipe is perfect for family dinners or special occasions, and it pairs beautifully with fluffy basmati rice or warm, pillowy naan bread. Perfect for sugar-free diets and fans of flavorful comfort food, this lamb curry is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 1.5 pounds Boneless lamb shoulder
- 2 tablespoons Olive oil
- 1 whole Large onion
- 4 cloves Garlic cloves
- 1 inch piece Fresh ginger
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 0.5 teaspoon Ground pepper
- 1 teaspoon Salt
- 14 ounces Canned tomatoes
- 1 stick Cinnamon stick
- 2 leaves Bay leaves
- 0.25 cup Fresh cilantro
- 0.5 cup Plain yogurt
Instructions
Cut the boneless lamb shoulder into 1.5-inch cubes and set aside.
Finely chop the onion, mince the garlic, and grate the ginger. Reserve them separately.
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
Add the cumin seeds and allow them to sizzle for about 30 seconds, until fragrant.
Add the chopped onion to the pot and cook until golden brown, which should take about 6-8 minutes.
Stir in the minced garlic and grated ginger, cooking for another 2 minutes.
Add the coriander powder, turmeric powder, red chili powder, ground pepper, and salt. Stir to coat the onion mixture with the spices.
Add the lamb cubes to the pot, turning to brown on all sides. This should take about 5-7 minutes.
Add the canned tomatoes, including the juice, into the pot along with the cinnamon stick and bay leaves.
Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook gently for about 60 minutes, stirring occasionally.
After an hour, stir in the yogurt and continue to cook uncovered for an additional 20 minutes until the lamb is tender and the curry has thickened.
Remove the pot from heat, discard the cinnamon stick and bay leaves.
Garnish the curry with fresh cilantro before serving.
Serve hot with steamed rice or warm naan bread.
Nutrition Facts
Calories |
2340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.2 g | 231% | |
| Saturated Fat | 63.0 g | 315% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 526 mg | 175% | |
| Sodium | 3465 mg | 151% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 27.5 g | ||
| Protein | 136.7 g | 273% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 572 mg | 44% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 3347 mg | 71% | |
*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.
