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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!
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Skinny Lamb Curry

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.
Course Dinner
Cuisine Indian
Keyword healthy lamb curry, lamb curry, low fat lamb curry, skinny lamb curry
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 4
Calories 438kcal
Author Neil

Ingredients

  • 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

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.

Nutrition

Calories: 438kcal | Carbohydrates: 17.8g | Protein: 24.8g | Fat: 30.1g | Saturated Fat: 12.9g | Cholesterol: 91.3mg | Sodium: 832.6mg | Fiber: 4.4g | Sugar: 7.7g | Vitamin A: 1250IU | Vitamin C: 32.2mg | Calcium: 80mg | Iron: 4mg