Sugar-Free Hearty Lamb Curry

Savor the rich and aromatic flavors of this Sugar-Free Hearty Lamb Curry, a wholesome take on a culinary classic designed for guilt-free indulgence. Tender cubes of boneless lamb shoulder are simmered to perfection in a vibrant blend of fragrant spices like cumin, coriander, and turmeric, enhanced by a touch of fresh ginger and garlic. With the natural sweetness of tomatoes and a creamy yogurt base, this sugar-free curry delivers bold, comforting flavors without compromising on health-conscious ingredients. Serve this hearty dish with warm naan or fluffy basmati rice for a satisfying, crowd-pleasing meal perfect for family dinners or special occasions. Ready in just under two hours, this recipe is ideal for anyone seeking a cozy, flavorful, and nourishing curry experience.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

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

Directions

Step 1

Cut the boneless lamb shoulder into 1.5-inch cubes and set aside.

Step 2

Finely chop the onion, mince the garlic, and grate the ginger. Reserve them separately.

Step 3

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.

Step 4

Add the cumin seeds and allow them to sizzle for about 30 seconds, until fragrant.

Step 5

Add the chopped onion to the pot and cook until golden brown, which should take about 6-8 minutes.

Step 6

Stir in the minced garlic and grated ginger, cooking for another 2 minutes.

Step 7

Add the coriander powder, turmeric powder, red chili powder, ground pepper, and salt. Stir to coat the onion mixture with the spices.

Step 8

Add the lamb cubes to the pot, turning to brown on all sides. This should take about 5-7 minutes.

Step 9

Add the canned tomatoes, including the juice, into the pot along with the cinnamon stick and bay leaves.

Step 10

Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook gently for about 60 minutes, stirring occasionally.

Step 11

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.

Step 12

Remove the pot from heat, discard the cinnamon stick and bay leaves.

Step 13

Garnish the curry with fresh cilantro before serving.

Step 14

Serve hot with steamed rice or warm naan bread.

Nutrition Facts

Serving size	(1427.4g)

Amount per serving	% Daily Value*
Calories	2340.2

Total Fat 180.2g	0%
Saturated Fat 63.0g	0%
Polyunsaturated Fat 6.1g
Cholesterol 525.6mg	0%
Sodium 3464.6mg	0%
Total Carbohydrate 51.6g	0%
Dietary Fiber 15.5g	0%
Total Sugars 27.5g
Protein 136.7g	0%

Vitamin D 58.8IU	0%
Calcium 572.5mg	0%
Iron 18.7mg	0%
Potassium 3347.2mg	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: 68.3%

Protein: 23.0%

Carbs: 8.7%