A lower-calorie way to make Lamb Curry
Lamb Curry — with trimmed shoulder, tomato and a light yoghurt finish
Lean lamb shoulder slowly tenderises in a toasted spice and tomato sauce with plenty of vegetables, about 470 kcal per serving.
Prepare wet and firm components separately, remove excess moisture and combine only once each element has the right texture. The finished lamb curry has clear browned surfaces, a moist centre and no greasy or watery layer.
What changes—and what stays
From with fatty lamb, coconut cream and a large rice portion often 650–850 kcal to 470 calories
Trim shoulder closely, use tomato for body and stir yoghurt in off the heat instead of coconut cream. Cumin, coriander, turmeric, ginger, tomato and lemon build warm depth around the lamb.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Trim shoulder closely, use tomato for body and stir yoghurt in off the heat instead of coconut cream | Cumin, coriander, turmeric, ginger, tomato and lemon build warm depth around the lamb. |
How the flavor stays
Cumin, coriander, turmeric, ginger, tomato and lemon build warm depth around the lamb.
A cost rule that survives inflation
Pumpkin, carrots and lentils stretch 1.2 kilograms of lamb across eight bowls.
Ingredients for 8
Measure first; timing is part of how this recipe uses less fat.
- 1.2 kgclosely trimmed lamb shoulder
- 900 gtomatoes
- 700 gpumpkin
- 500 gcarrots
- 350 gred lentils
- 450 gonion
- 350 gplain yoghurt 2%
- 18 gcanola oil
- 16 gcurry spices
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Trim and dry the lamb
Remove every thick seam, cut equal cubes and blot every surface dry.
Look for: Cubes are even and matte with no white fat cap.
Step 2 · follow the visible cue
Brown in three batches
Sear lamb in uncrowded batches and remove each only after a dark crust forms.
Look for: Meat is deep brown and the pot holds fond, not grey liquid.
Step 3 · follow the visible cue
Toast spices and braise
Brown onion, toast spices, add tomato and simmer lamb gently before vegetables and lentils.
Look for: Lamb is nearly tender and the sauce reduced without an oil slick.
Step 4 · follow the visible cue
Finish with yoghurt off heat
Cook pumpkin and carrot just tender, take off the boil and stir through tempered yoghurt.
Look for: Lamb yields to a spoon and the sauce is smooth.
Calories at the same serving size
212 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Lamb Curry within two hours and refrigerate sealed for up to three days. Reheat only the amount required.
Cool Lamb Curry within two hours and refrigerate sealed for up to three days. Reheat only the amount required.
Frequently asked questions
Can Lamb Curry be prepared a day ahead?
Yes. Cool quickly and keep crisp, fresh or delicate parts separate until serving. Cool Lamb Curry within two hours and refrigerate sealed for up to three days. Reheat only the amount required.
What does the calorie figure for Lamb Curry include?
It covers one of the stated servings from the listed quantities only; extra sides and sauces are not included. Trim shoulder closely, use tomato for body and stir yoghurt in off the heat instead of coconut cream.
- closely trimmed lamb shoulder1.2 kg
- tomatoes900 g
- pumpkin700 g
- carrots500 g
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
Published and last reviewed: August 25, 2026
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