Low Fat Hearty Lamb Curry

Savor the bold flavors of this Low Fat Hearty Lamb Curry, a lighter twist on a classic comfort dish that's perfect for satisfying cravings without the guilt. Made with lean lamb shoulder and a medley of warming spices like cumin, garam masala, and turmeric, this curry is rich in flavor yet low in fat. Simmered to tender perfection with tomatoes, carrots, and peas, and finished with a creamy touch of low-fat yogurt and a burst of fresh lemon juice, it's a wholesome, nourishing meal that's ideal for weeknight dinners or cozy family gatherings. Ready in under two hours, this protein-packed curry is a delicious way to enjoy healthy eating while indulging in delectable Indian-inspired cuisine. Garnish with fresh cilantro for a fragrant finish and serve with warm naan or fluffy basmati rice for the ultimate heartwarming experience.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

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

Directions

Step 1

Trim excess fat from the lamb shoulder and cut it into bite-sized pieces.

Step 2

Finely chop the onion, mince the garlic and ginger.

Step 3

In a large pot, heat the olive oil over medium heat. Add the onion and cook until soft and translucent, about 5-7 minutes.

Step 4

Add the garlic and ginger, cook for another 1-2 minutes until fragrant.

Step 5

Stir in cumin, coriander, garam masala, turmeric, and cayenne pepper, cooking for 1 minute to toast the spices.

Step 6

Add the lamb pieces, season with salt and pepper, and brown on all sides for about 5 minutes.

Step 7

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.

Step 8

Peel and dice the carrot, then add to the pot. Cook for another 20 minutes until the carrot and lamb are tender.

Step 9

Remove from heat and stir in the yogurt, peas, and lemon juice. Allow the flavors to meld for a few minutes.

Step 10

Chop the cilantro and sprinkle over the curry before serving. Adjust seasoning with more salt and pepper if needed.

Nutrition Facts

Serving size	(1705.4g)

Amount per serving	% Daily Value*
Calories	1956.9

Total Fat 133.3g	0%
Saturated Fat 47.0g	0%
Polyunsaturated Fat 4.8g
Cholesterol 404.9mg	0%
Sodium 1128.9mg	0%
Total Carbohydrate 76.9g	0%
Dietary Fiber 20.6g	0%
Total Sugars 41.9g
Protein 120.5g	0%

Vitamin D 83.9IU	0%
Calcium 653.8mg	0%
Iron 18.2mg	0%
Potassium 3512.1mg	0%

*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.

Source of Calories

Fat: 60.3%

Protein: 24.2%

Carbs: 15.5%