HEalthy no fat lamb curry using variety of spices made from scratch


  • 1kg diced lamb leg with all fat removed

  • 3 tbsp vegetable stock to fry vegetables in

  • 410g tinned diced tomatoes

  • 1 whole onion chopped

  • 2 cloves of garlic

  • 1 tsp fresh ginger chopped

  • 3 whole chillis chopped finely

  • 1 tsp brown mustard seeds

  • 1 tsp turmeric

  • 3 tsp green cardamon pods

  • 3 tsp ground coriander

  • 2.5 tsp ground cumin

  • 1 tsp whole black pepper

  • 2 tsp garam masala

  • 1 tsp whole cloves

  • 2 x star anise whole

  • 2 cinnamon sticks

  • 3 tsp dried chillis whole

  • 3 tbsp fresh curry leaves

  • salt to taste


  • 1.

    Heat stock in oven proof stock pot

  • 2.

    Add onions, fresh chilli, ginger and garlic and fry till onion brown

  • 3.

    Add meat in batches to brown

  • 4.

    Heat spices in microwave for 1 minute to combine flavours

  • 5.

    Add spices to meat, onion, chilli mixture and mix together

  • 6.

    Add tin of tomates

  • 7.

    Add 1 tin of water

  • 8.

    Season with salt as required

  • 9.

    Add cinnamon sticks and curry leaves

  • 10.

    Place stock pot in 180 oven and cook for three hours, stirring every hour.

  • 11.

    Serve with Basmati rice and pappadums

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 606kj
  • Fat Total 37g
  • Saturated Fat 15g
  • Protein 49g
  • Carbohydrate 17g
  • Sugar 6g
  • Sodium 1017mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Use less chilli if required both fresh and dried. If you dont' have access to fresh curry leaves, you can buy packaged ons

Leave to sit and cool and then scrape lamb fat of top to make healthier meal.

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