Low Sodium Hearty Lamb Curry

Savor the rich, comforting flavors of this Low Sodium Hearty Lamb Curry, a perfect choice for those seeking a healthy yet indulgent meal. This recipe showcases tender cubes of boneless lamb shoulder slow-simmered in a fragrant medley of spices, including cumin, coriander, turmeric, and cinnamon, all balanced by creamy coconut milk and a splash of fresh lemon juice for a bright finish. With low-sodium chicken broth and no-salt-added diced tomatoes, this dish is designed to deliver full-bodied flavor without compromising on heart health. Ideal for cozy family dinners, this curry pairs beautifully with steamed rice or whole-grain naan, making it a wholesome, satisfying meal with a prep time of just 20 minutes. Garnished with fresh cilantro, this aromatic curry offers a perfect combination of health-conscious ingredients and mouthwatering taste.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

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

Directions

Step 1

Cut the boneless lamb shoulder into bite-sized cubes and set aside.

Step 2

In a large heavy-bottomed pot, heat the olive oil over medium heat.

Step 3

Add the chopped onion and saute for 5-7 minutes until it becomes translucent.

Step 4

Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.

Step 5

Add the tomato paste and cook for 2 minutes, stirring constantly to enhance its flavor.

Step 6

Incorporate the cubed lamb into the pot and brown on all sides for about 5-7 minutes.

Step 7

Pour in the low sodium chicken broth, canned diced tomatoes, and coconut milk. Stir to combine.

Step 8

Add the ground cumin, ground coriander, ground turmeric, ground cinnamon, ground black pepper, cayenne pepper (if using), and the bay leaf.

Step 9

Stir well to coat the lamb pieces with all the spices and bring the mixture to a gentle simmer.

Step 10

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.

Step 11

Remove the bay leaf and adjust the seasoning, adding more black pepper if needed.

Step 12

Stir in the fresh lemon juice to brighten the flavors.

Step 13

Garnish with freshly chopped cilantro just before serving.

Step 14

Serve hot with steamed rice or whole grain naan.

Nutrition Facts

Serving size	(2421.8g)

Amount per serving	% Daily Value*
Calories	2902.0

Total Fat 214.0g	0%
Saturated Fat 77.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 680.4mg	0%
Sodium 1876.9mg	0%
Total Carbohydrate 81.8g	0%
Dietary Fiber 17.5g	0%
Total Sugars 43.9g
Protein 181.9g	0%

Vitamin D 0IU	0%
Calcium 404.4mg	0%
Iron 26.0mg	0%
Potassium 4940.0mg	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: 64.6%

Protein: 24.4%

Carbs: 11.0%