Low Sodium One Pot Lamb Curry
Servings
4Serving size
about 2 cupsThis recipe can be multiplied and makes great leftovers.
Ingredients
| 1 Tbsp. Olive oil |
| 1 large White onions (sliced) |
| 1/2 cup, packed Raisins |
| 1 pound Lamb shoulder (trimmed of excess fat and cubed) |
| 2 tsp. Curry powder |
| 1 tsp. Garam masala |
| 1 tsp.. Ground cumin |
| 1/2 tsp. Dried mint |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 1 squash (4 inch dia) Acorn squash (seeded but not peeled and cut into 1 inch cubes) |
| 1 cup, dried Red Lentils |
| 1 15 ounce can No salt added canned diced tomatoes |
Instructions
Place a large pot or dutch oven with a lid over medium high heat.
Add the onion and cook for about 3 minutes, stirring frequently.
Add the raisins and the lamb cubes. Cook for about three minutes, stirring frequently.
Add the curry powder, garam masala, cumin, peppermint, salt and pepper. Stir well.
Add the acorn squash cubes, lentils and the tomatoes. Stir well. Add three cans of water using the empty can from the tomatoes.
Stir, cover and place in the oven.
Cook for 90 minutes, stirring at least three times.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This curry is super simple. Even though it takes about 90 minutes to cook, the prep time is only about 20 minutes and it’s a single pot. Perfect for a weeknight meal. Come home, prep, put it in to cook and go for a jog.