lamb rainbow curry - low fat

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 287.7
  • Total Fat: 8.3 g
  • Cholesterol: 81.4 mg
  • Sodium: 995.3 mg
  • Total Carbs: 25.5 g
  • Dietary Fiber: 4.0 g
  • Protein: 29.3 g

View full nutritional breakdown of lamb rainbow curry - low fat calories by ingredient
Report Inappropriate Recipe

Submitted by:


This looks great with all its colours and tastes great This looks great with all its colours and tastes great
Number of Servings: 4


    500g cubed lamb or thinly sliced
    1 carrot cut into strips approx 5mm thick
    1 capsicum sliced thinly
    1 zucchini cut into strips
    1 can of baby corn
    1 can sliced water chestnuts
    approz 10 beans top/tailed cut into 3cm lengths
    2 cups of chicken stock or broth
    1 tbls of curry powder
    1 tbl of corn flour


I use the chicken stock for all my "frying" to keep it very low in fat. You could use olive oil if you arnt keeping the fats so low. You could also substitute chicken or beef for even lower fat content.

Serves 4
In a wok or fry pan add 3tbl of stock and the curry. Stir fry for 1 minute. Add lamb and stir about 3 minutes or untill light brown. Remove into a sepearte bowl. Add a couple more tbl of stock and vegetables. stir fry a few minutes untill carrots are starting to soften. Add lamb mixture.Stir. Mix the corn flour with a little of the stock. Add remainder stock and mixed corn flour. Toss till slightly thickend. Serve on brown rice.

Number of Servings: 4

Recipe submitted by SparkPeople user SESAME3.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.