Low Fat Lamb Vindaloo

Elevate your weeknight dinners with this deliciously spiced Low Fat Lamb Vindaloo, a healthier take on the classic Indian curry. Featuring lean lamb shoulder marinated in a bold blend of white vinegar, garlic, ginger, and warming spices like cumin, coriander, and turmeric, this dish offers incredible depth of flavor with less guilt. Simmered to perfection with a touch of low-fat yogurt for a rich yet light sauce, it strikes a perfect balance between indulgence and nutrition. Serve this aromatic vindaloo with steamed rice or naan to soak up the vibrant, tangy, and slightly fiery sauce, and finish with a sprinkle of fresh cilantro for that extra pop of freshness. Ready in under 2 hours, this low-fat lamb curry is perfect for satisfying your cravings without compromising on health!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Add the sliced red chilies and tomato paste, and cook for another 2 minutes, stirring frequently.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Adjust the seasoning with salt, if necessary. Garnish with chopped fresh cilantro before serving.

Step 8

Serve hot with steamed rice or warm naan.

Nutrition Facts

Serving size	(1192.3g)

Amount per serving	% Daily Value*
Calories	1781.3

Total Fat 133.3g	0%
Saturated Fat 45.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 380.8mg	0%
Sodium 2850.2mg	0%
Total Carbohydrate 47.6g	0%
Dietary Fiber 9.8g	0%
Total Sugars 20.9g
Protein 103.2g	0%

Vitamin D 52.6IU	0%
Calcium 432.5mg	0%
Iron 16.6mg	0%
Potassium 2727.1mg	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: 66.5%

Protein: 22.9%

Carbs: 10.6%