This skinny lamb curry is great when you want to enjoy the full flavours of a lamb curry without the guilty feeling of adding to your waist line. You'll love the taste of the tender lean lamb marinated in it's delicious curry sauce!
Yep that's right folks. This skinny lamb curry is oozing with flavour and much more figure friendly than an average Indian restaurant curry.
But you know living by the 80:20 rule doesn't mean loosing out or missing your favourite restaurant meals.
No, it means just making them more healthy, like this skinny lamb curry, and often more naturally flavoursome too.
Perfect for freezing, I’ve got some of this fantastic lamb curry in our freezer as one of our evening meals to enjoy when I'm too busy at work to cook during the week!
To Make This Skinny Lamb Curry You May Need....
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product, I’ll get a small commission (at no extra cost to you of course).
If you do click through, then thanks for being a part of Neil’s Healthy Meals!
Equipment
- Saucepans
- Measuring jug
- Kitchen scale
- Chopping board
- Kitchen knives
- Measuring spoons
- Wooden spoon
- Blender
These are the balti dishes I use to serve my curries. You'll see these dishes in most of my curry recipe photographs as well. They add a perfect authenticity when serving your curry.
For a very reasonable price you get 6 of these high grade stainless steel authentic Indian balti dishes. They're easy to clean and you'll enjoy them for life!
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Other Popular Curry Recipes You Might Also Like
- Chicken curry in a hurry is quick, delicious and packed full of taste. On the table in under an hour it serves up to four. It’s low in calories and beats those unhealthy pre-packed curries with ingredients lists as long as your arm!
- Low fat Indian dahl is great for when you’re in the need of something healthy and filling that’s meat free and really tasty. Suitable for vegans too.
- Mild South Indian prawn curry really is an easy and delicious healthy meal. If you’re calorie counting or health conscious the bonus is this curry comes in at an extremely low 200 calories per portion.
- Easy lamb mince curry or ground lamb curry recipe also known as lamb keema is a delicious and easy 30-minute meal. Perfect for when you're short of time!
Skinny Lamb Curry Recipe
Not only is this skinny lamb curry recipe a rich source of high-quality protein but it's also a great source of many vitamins and minerals, including iron, zinc, and vitamin B12.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Skinny Lamb Curry Recipe
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).
If you do click through then thanks for being a part of Neil’s Healthy Meals!
Equipment
Ingredients
- Low calorie cooking spray
- 1 tablespoon ginger and garlic paste
- 2 large onions diced
- 1 teaspoon hot / mild chilli powder depending on how hot you want it!
- 1 tablespoon garam masala
- 4 ripe tomatoes roughly chopped
- 1 tablespoon tomato puree
- 1 teaspoon flaked sea salt
- ½ teaspoon caster sugar
- 300 ml lamb stock
- 1 cinnamon stick
- 2 bay leaves
- 600 g lean lamb leg steaks cubed and with as much fat trimmed off as possible
- Chopped fresh coriander to garnish
Instructions
- Spray the bottom of a large casserole dish about 8 times with the low calorie cooking spray. Heat the casserole dish on a hob, on high heat, until the cooking spray begins to bubble then turn the heat down to a medium heat.
- Add the ginger and garlic paste then the diced onions and sauté the onions until soft for about 8 – 10 minutes. Add small amounts of hot water if the mixture begins to stick.
- Stir in the chilli powder, garam masala, chopped tomatoes and the tomato puree and cook for about 10 minutes until soft. Add small amounts of hot water if the mixture begins to stick.
- Stir in the salt and sugar. Turn off the heat and allow to cool a little.
- Puree the mixture to a paste in a blender / food processor.
- Add the paste back to the casserole dish, add the stock, cinnamon stick and bay leaves.
- Turn the heat back on, bring to a boil and then turn down to simmer, with the lid on for 15 minutes.
- Remove the cinnamon stick and the bay leaves.
- Add the lamb, put the lid back on and cook for 1.5 hours, stirring the curry every 15 – 20 minutes or so. Top the curry up with hot water if necessary during this period.
- Serve the curry garnished with chopped fresh coriander and some basmati wholegrain rice.
Shashi @ runninsrilankan
I am a sucker for curry (specially with garam masala in it) - and Neil, this looks mouthwatering! Looking forward to seeing those York photos and all the best on your project management course!
neil@neilshealthymeals.com
Aw, thanks Shashi! Me too, I'm a sucker for curry, and especially lamb ones for me. Scottish lamb can be a real delicacy if it's done properly. 🙂
Catch up with you soon and thanks for all the comments and keeping in touch, I really appreciate that. 😀
Arman @ thebigmansworld
I am obsessed with curry- OBSESSED and this looks insane- pinning!
I love making curry and not eating it until 2-3 days after- the flavour just gets so much better! Btw, your pictures are insane, Neil! what camera/lens do you use? It's amazing!
lindsay Cotter
I'm with Arman! curry after 2-3 days is even better! and yes, your pics rock!
neil@neilshealthymeals.com
Thanks Lindsay. Maybe you, me and Arman should start a Curry Club! 😀
neil@neilshealthymeals.com
I totally 100% agree with you there Arman! I love curry after it's spent a few days marinating in the fridge. The flavour definately only gets better!
Thanks for your comments regarding my pictures. It's an ongoing daily challenge of mine to practice and to get better at that aspect of my blog. So your comments mean a lot. 🙂
My current Camera is a Canon EOS 1200D and I have 2 lenses, the kit lens 18mm - 50mm that it came with, and a fixed 50mm lens. I tend to use the 50mm lens more for food photography, and the other one for landscapes and day to day stuff.
BTW, I always get jealous of how good your photographs are!!!
Amber @ Exsoycise
This sounds and looks delish! I am sugar free, do you think I could leave out the sugar or substitute with stevia? Thanks!
neil@neilshealthymeals.com
Hi Amber, thanks for your comments, and for stopping by! 🙂
Sure you can definitely leave out the sugar or substitute with stevia. My preference would be to leave it out. I tested several versions on several people, the overall opinion was they preferred it with the sugar in, so in order to please the majority I went with that.
Love your site by the way! 😀