Homestyle Indian Lamb Curry (Syn Free)

This is a traditional homestyle Indian lamb curry of the type that an Indian housewife would make at home.

Homestyle Indian Lamb Curry

When I wrote the blog post that included the recipe for Indian carrot salad I mentioned that I used to attend Indian cookery classes taught by a lovely Indian lady called Krishna. Krishna taught us to make the type of dishes that she cooked for her family, and this recipe for a lamb curry is based on the recipe for basic chicken curry that was one of her mainstay family dishes. I have cut out the 2oz of ghee in the original recipe and it seems to work just as well without it. Krishna also added a cubed potato but as a type 2 diabetic I need to watch the number of carbs I eat so I omitted that. Over the years I have made this recipe with a variety of added vegetables and it can be a great way to up your speed food. In this version I have added red pepper and spinach but carrots and peas are also a great addition.  However, feel free to play around with the choice of vegetables and make this recipe your own.

Homestyle Indian Lamb Curry
Prep time
Cook time
Total time
A traditional homestyle curry as taught to me by a lovely Indian lady, adapted to be syn free.
Serves: 4
  • Low calorie oil spray
  • 2 large onions peeled and grated (You can grate them on a grater but be warned there will be tears! I used my food processor)
  • 2-3 cloves of garlic finely chopped
  • 1" cube of ginger peeled and grated
  • ½ tin of chopped tomatoes
  • 1 teaspoon ground coriander
  • 1½ teaspoons garam masala
  • ½ teaspoon turmeric
  • ½ teaspoon chilli powder
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika
  • 500g lean lamb cubed (I used lamb steaks with all visible fat removed.)
  • 1 red pepper sliced
  • 1 teaspoon salt
  • ½ teaspoon sugar
  • 8 fl oz of water
  • A handful of baby spinach leaves
  • Chopped fresh coriander
  • 1 fresh tomato quartered
  • Squeeze of lemon
  1. Heat a non stick pan and spray with low calorie oil spray.
  2. Add the onions, garlic and ginger and fry for 3-4 minutes over a medium heat. Don't let the onions brown, stir frequently to prevent burning and sticking.
  3. Add the tomatoes and whilst stirring fry for a further minute.
  4. Add the spices and continue to stir and fry for a further minute. This is important to ensure that the spices are not bitter.
  5. Add the lamb and coat in the base mixture.
  6. Turn the heat down to low and cover the pan, cook slowly for 15 minutes.
  7. Remove the lid and add the sliced red pepper,salt, sugar and water. (Yes I know sugar isn't syn free but there is only ½ teaspoon between 4 so just ¼ syn - syn it if you want to - I don't.)
  8. Bring up to the boil then turn the heat back down to low, cover the pan and simmer for another 10 minutes.
  9. Remove the lid and stir in the spinach, let it wilt for about 30 seconds.
  10. Add a squeeze of lemon and stir.
  11. Garnish with chopped fresh coriander and the tomato quarters.


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