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.
So, Lady Lynne and I are just back from her birthday break in York. Whilst extremely cold, the weather was kind to us with bright sunshine filled blue sky days which meant we were able to walk all over the historic city taking lots of photographs and covering quite a few miles in the process! 🙂
I’d saved publishing this fantastic skinny lamb curry dish for our return, as I knew I’d be studying for my project management course next week which is pretty intensive. I’ve got some of this in our freezer as one of our evening meals to enjoy next week!
This skinny lamb curry is great when you want to enjoy the full flavours of a lamb curry without the guilty feeling of over-indulging.
- Low calorie cooking spray
- 1 tbsp ginger and garlic paste
- 2 large onions diced
- 1 tsp hot / mild chilli powder depending on how hot you want it!
- 1 tbsp garam masala
- 4 ripe tomatoes roughly chopped
- 1 tbsp tomato puree
- 1 tsp flaked sea salt
- ½ tsp 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
- 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.
There won’t be a blog post next week (sorry) but hopefully I’ll have the York photographs edited after my course evening homework next week to bring that to you the following weekend.
In the meantime I hope you enjoy this skinny lamb curry and that you are all stuck into the festivities and having fun! 😀
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