A Hearty Low Syn Bombay Lamb Curry - delicious flavours, simple ingredients and the silky creaminess of coconut milk.
Lamb Curry Recipe
Yesterday I grabbed a bag of meat out of the freezer to defrost. I knew I had a busy day lined up the next day and so wanted something on hand to quickly put together for a hearty and filling meal once I got home.
The bag I grabbed I thought was some stewing beef, as through tired eyes I didn't think to check the label. But later the next day when I got home ready to cook the casserole I had planned. I realised it was actually the bag of boneless lamb chunks I had taken out instead.
Not a problem though, as I just scrapped the casserole idea and instead decided to combine the lamb with some leftover light coconut milk in the fridge to make a delicious Bombay Lamb Curry.
Coconut Lamb Curry
One of the things I love about Bombay Style Curries is the addition of coconut milk, which gives it that lovely creamy silky appearance to the sauce and really balances out the spices and heat from the chiles.
Light coconut milk (canned) works perfectly, it still has the creaminess of regular coconut milk, but uses much less syns.
Coconut drinking milk that comes in a carton is not recommended. It has too high a water content and will dilute out the sauce too much, not giving it that silky creamy appearance that you expect with a curry like this.
Instant Pot Lamb Curry
I cooked this in the Instant Pot, but it can easily be adapted for stove top, of which I will post directions for too.
Wondering what an Instant Pot is? It’s a 7in1 cooker, and it slow cooks, pressure cooks, saute’s, has settings for soup, chilli, rice, porridge. Things that would normally take hours can be cooked in minutes. So it is great for batch cooking days when you want to get some tubs of prepared meal frozen.
There are lots of other makes of Electric Pressure Cookers available and most will do the same as the Instant Pot, so pick when that caters to your needs.
The beauty of cooking in a pressure cooker, is it saves so much time but the meat is lovely and tender.
Sides for Bombay Lamb Curry
It would be great served with this Zucchini Pilau Rice 0r Sweetcorn Pilau Rice. For some extra speed foods, you could just stir in some spinach at then end until wilted or make some of this Bombay Butternut Squash. You could even make some of these Syn Free Onion Bhaji or Sweet Potato Flatbreads to mop up all that curry sauce.
A healthy low carb alternative to rice that is perfect served with this Low Syn Instant Pot Bombay Lamb Curry is Roasted Cauliflower Rice
More Curry Recipes
Love curries and want some other delicious recipes to try? Check out these:
- BEEF AND POTATO CURRY
- CHICKEN AND VEGETABLE CURRY
- BOMBAY BEEF CURRY (STOVE TOP AND INSTANT POT)
- CHICKEN AND CAULIFLOWER CURRY
- COCONUT BEEF MEATBALL CURRY
- CHICKEN, SWEET POTATO AND LENTIL CURRY (STOVE TOP AND INSTANT POT)
- BUTTERNUT SQUASH CHICKPEA CURRY (VEGAN)
- CHICKEN AND SPINACH CURRY
or head on over to my Full Recipe Index with over 850 delicious Slimming World and Weight Watchers recipes all fully searchable by meal type, ingredients, syn value and smart points etc
- 800g of lean boneless lamb chunks
- 1 onion, finely chopped
- 2 cloves of garlic, crushed
- 1 tbs of fresh grated ginger
- 1 small carrot, finely chopped
- 1 small zucchini, finely chopped
- 1 tbs of cumin
- 1 tbs of coriander
- ½ tsp of salt
- 1-2 red chiles, deseeded and chopped
- 1 tsp of turmeric
- 1 tsp garam masala
- 1 cup (240ml) of crushed tomatoes (or passata)
- 1 cup (240ml) of light coconut milk - 7.5 syns
- cooking oil spray (I used avocado)
- salt and black pepper to season
- freshly chopped coriander
- Set Instant Pot to sauté mode
- Once it displays hot, spray with cooking oil spray
- Add onion, garlic and ginger and fry till softened.
- Add the carrot, zucchini, lamb, spices, chiles, crushed tomatoes, coconut milk and mix to evenly coat.
- Place on the lid, close valve (if not self sealing), and set to manual high for 20 mins.
- Allow the pressure to release naturally.
- Taste and Season as needed with salt and black and sprinkle with fresh coriander.
- Spray a deep pan over a meidum high heat with cooking oil spray
- Add onion, garlic and ginger and fry till softened.
- Then add in carrot, zucchini, lamb, chiles, spices, crushed tomatoes and coconut milk and mix to evenly coat.
- Bring to a boil, then reduce heat and simmer for 45minutes, (check half way through and add some water if needed).
- Taste and Season as needed with salt and black pepper, sprinkel with fresh coriander.
This recipe gluten free, dairy free, paleo, Slimming World and Weight Watchers friendly
- Slimming World - 2 syns per serving
- Slimming World Original/SP - 2 syns per serving (serve with cauliflower rice)
- WW Flex/Freestyle Smart Points - 7 per serving
*SUITABLE FOR FREEZING
Note: Light Coconut Milk can vary in syn value, so double check the one you use.
Slow Cooker - add all the ingredients to a slow cooker and cook on low for 8 hours. Can brown onions etc first if you prefer.
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Nutrition InformationYield 4 Serving Size 1 serving
Amount Per Serving Calories 368Total Fat 15.2gSaturated Fat 6.9gCholesterol 130mgSodium 310mgCarbohydrates 13.6gFiber 3.4gSugar 3.9gProtein 43.6g