Lamb Curry
Lean lamb in light yogurt-tomato curry with whole spices.
For 1 serving
Sauté the aromatics and base.
- Splutter cumin seeds, bay leaf, and cardamom in oil.
- Add onions and sauté for 5 minutes.
- Stir in ginger garlic paste and cook for 1 minute.
Brown the lamb with spices.
Add the cubed lamb leg, turmeric, and kashmiri red chili powder to the pan, browning the meat for about 5 minutes.
Incorporate yogurt and tomato.
- Whisk the yogurt with the tomato puree until smooth.
- Add the mixture to the pan.
- Simmer for 3 minutes.
Cook the curry until the lamb is tender.
Add water and salt, then cover and pressure-cook or simmer for 25 minutes until the meat is tender.
Finish with garam masala and cilantro.
Stir in the garam masala and garnish with fresh cilantro before serving.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Trim all visible fat from the lamb leg before cubing to ensure the leanest possible result.
- 2Toast whole spices in cold oil and bring to heat slowly to extract maximum essential oils without burning.
- 3If the gravy is too thin, mash a few pieces of cooked onion against the side of the pot to thicken it naturally.
- 4Always add salt at the end of the cooking process to keep the meat tender.
Adapt it for your goals.
Low fat
Use fat-free Greek yogurt and increase the tomato puree for a thicker, leaner sauce.
spicierSpicier
Add two slit green chilies during the onion sauté for a sharper heat profile.
slow cookerSlow cooker
After browning the meat, transfer all ingredients to a slow cooker and cook on low for 6 hours.
Why this is on our healthy list.
High-Quality Lean Protein
Lamb leg provides essential amino acids for muscle repair with minimal fat.
Heart-Healthy Preparation
Using low-fat yogurt and minimal oil helps manage cholesterol levels.
Anti-Inflammatory Spices
Turmeric and ginger provide bioactive compounds that support the immune system.
Frequently asked questions
Yes, this version uses lean lamb leg and low-fat yogurt to significantly reduce saturated fat while maintaining high protein content.