Lamb Curry

We believe that you can eat curry and still lose weight. Yes, you heard right. If you eat a thick rich curry the Low Carb High Fat way, you can. This delicious Lamb Curry is quick and easy and creamy enough to hit the spot.

Serves 2


  • 300g lamb leg steaks, cubed
  • half teaspoon curry powder
  • half teaspoon turmeric
  • half teaspoon cumin seeds
  • half teaspoon cinnamon
  • half teaspoon garam masala
  • 4 tablespoons olive oil
  • 3 garlic cloves
  • 2 red onions, half an onion finely diced, the other 1 and a half sliced
  • 1 red pepper, sliced
  • 6 heaped tablespoons full fat Greek yogurt
  • 4 handfuls fresh spinach
  • 1 bunch fresh coriander
  • Salt and black pepper
  • 2 large ripe tomatoes, chopped
  • 1 bunch fresh mint


  1. Heat half of the oil and add sliced onions, garlic and cinnamon. Cook slowly over a low heat until onions are translucent.
  2. Coat cubes of lamb in the curry powder, turmeric and cumin seeds. Season with salt and pepper.
  3. Moving the onions aside, heat the rest of the oil and brown the lamb cubes on all sides. Add peppers and fry until slightly browned at the edges.
  4. Mix 4 tablespoons of yogurt into the meat and vegetables, simmer for 6 minutes or until lamb cooked through.
  5. In a separate bowl mix together chopped tomatoes, coriander leaves, chopped mint leaves and diced onion. Drizzle with olive oil and red wine vinegar and serve as a side dish.
  6. Make a simple raita by mixing the remaining 2 tablespoons yogurt with chopped fresh mint and coriander leaves half a teaspoons of garam masala.
  7. Add spinach, mix through and serve lamb curry with cauliflower rice, sprinkled with coriander with tomato side dish and raita.

Tip: Make double and freeze it for later.

Per serving this recipe contains 54.6g fat, 56.2g protein and 18.1g carbs.

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