Indian Lamb Curry

1 hr 6 servings


425.1 Kcal
19.6g Fat
15.5g Carbs
10.9g Net Carbs
7g Sugars
44.8g Protein


  • 900g of diced lamb leg
  • 1 can of chopped tomatoes (400ml or 14oz)
  • 400ml or 14oz of water
  • 200ml or 7oz of thick coconut milk
  • 1 red chili
  • 2 onions
  • 6 garlic cloves
  • 1 bunch of fresh coriander (30 grams or 1.05oz)
  • 1 tablespoon of grated fresh ginger
  • 1 green apple
  • 2 tablespoons of garam masala powder
  • 2 teaspoons of ground ginger
  • 3 teaspoons of ground cumin
  • 2 teaspoons of ground turmeric
  • 1 teaspoon of ground cinnamon
  • 2 teaspoons of sea salt
  • 1 teaspoon of ground pepper
  • 2 tablespoons of olive oil


  1. Take the meat out of the fridge a few hours before cooking it. Meat is always more tender when it is at room temperature before being cooked.
  2. Put your fresh ginger in the freezer as it makes it much easier to grate when frozen. You can choose to peel the ginger before freezing it or not. I sometimes grate mine with the skin on, it’s fine!
  3. An easy way of peeling ginger is using a non-sharp knife and grating the skin off.
  4. First, brown the lamb on high heat in a deep pan with a tablespoon of olive oil and the garam masala, ground ginger, ground cumin, ground turmeric and ground cinnamon. The oil allows the spices to stick to the meat.
  5. After a few minutes, once the meat is brown on all sides, remove it from the pan and leave it aside.
  6. In the same pan, add a tablespoon of olive oil and the finely chopped onions, crushed garlic cloves, finely chopped chilli, grated ginger, salt and pepper.
  7. Cook on medium for about 5 minutes and add the apple which you would have peeled and grated.
  8. Cook another 5 minutes on medium heat or until the onions are soft and translucent.
  9. Transfer the lamb back into the pan, add the chopped tomatoes, the water, cover leaving the lead slightly open on one side and cook on low heat for 30 minutes.
  10. In the meantime, finely chop the coriander stalks (setting the leaves apart for decorating).
  11. Add the coriander stalks and coconut milk and cook for a further 15 minutes.
  12. Taste the sauce and add some salt if needed. You can also add some chili powder or an extra red or green chili if you like it spicier.
  13. Your curry is ready to be enjoyed! Decorate with chopped coriander leaves and enjoy 😊

Storage Tips

You can prepare this in advance and reheat it for 10 minutes on low heat. Curry tastes even better the next day! You can keep this in the fridge for up to 5 days and in the freezer for up to 5 months.


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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