Indian · Dinner
Spicy Lamb Curry with Red Chili (High-Protein)
Bone-in lamb shoulder braised in a spiced tomato and red chili masala with cooked chana dal and soft-boiled egg stirred through, finished with garam masala and served over cauliflower rice. Tangy from tomato, deeply spiced, and rich from slow cooking.
$6
20 minsPrep
75 minsCook
95 minsTotal
MediumLevel
Nutrition per serving
621Calories
50.5gProtein
35.2gFat
25.8gCarbs
6.1gSugar
8.9gFiber
1036mgSodium
398mgChol
14.1gSat Fat
1015mgPotassium
152mgCalcium
6.8mgIron
2.7mcgVitamin B12
12mgVitamin C
gluten-free
protein-rich
high-fiber
low-carb
high-protein
Instructions
1
Prep
Cut the lamb into chunks, chop the onion and tomato, mince the garlic, grate the ginger, and soft-boil and peel the egg.
2
Heat
Melt the ghee in a heavy pot over medium heat, add the onion, and cook for 6–7 minutes until soft and golden.
3
Heat
Add garlic, ginger, chili powder, turmeric, coriander, and cumin; cook over medium heat for 1 minute until fragrant and oil separates.
4
Heat
Add the lamb chunks and brown over medium-high heat for 5–6 minutes, turning occasionally, until surfaces are caramelized.
5
Heat
Stir in tomato, yogurt, bay leaf, and stock; cover and simmer over low heat for 55–60 minutes until lamb is fork-tender.
6
Heat
Stir in the cooked chana dal and simmer uncovered over medium-low heat for 5 minutes until sauce thickens.
7
Heat
Steam the cauliflower rice in a covered pan over medium heat for 4–5 minutes until tender.
8
Plate
Off heat, nestle the egg halves into the curry, stir in garam masala and salt, then serve curry and cauliflower rice together with cilantro scattered on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz336g, bone-in lamb shoulder, cut into chunks
- 2/3 cup120g chana dal, cooked
- 22 eggs, soft-boiled and peeled
- 1 cup240g onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 1 cup180g tomato
- 4 tbsp60g plain yogurt
- 2 tbsp26g ghee
- 2 tbsp2 tbsp chili powder
- 1 tsp1 tsp turmeric-ground
- 2 tsp2 tsp coriander-ground
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp garam-masala
- 22 bay leaf
- 1 cup240ml chicken stock
- 1 tsp1 tsp salt
- 2 tbsp2 tbsp cilantro
- 1 1/2 cup200g cauliflower rice
