Foodose for iPhone plans your food around your GLP-1 dose week.
Lamb cooked with onion, ginger, garlic and warm spices, thickened with red lentils and finished with peas and spinach. A soft, spoonable curry in a modest portion, made on the hob or in a pressure cooker.
Check off ingredients as you go.
Contains milk. Check the labels on packaged ingredients:
Heat a large, deep saucepan over medium-high heat with nothing in it. Brown the lamb for 6 to 8 minutes, breaking it up, then spoon off all but about 1 tablespoon of the fat.
Add the onion and cook over medium heat for 6 to 8 minutes, until soft and golden. Stir in the garlic, ginger, curry powder, cumin and turmeric for 1 minute.
Add the chopped tomatoes, red lentils and water. Bring to the boil, then cover and simmer gently for 20 to 25 minutes, stirring now and then so the lentils do not catch, until they have collapsed into the sauce.
Cooked when: 71°C / 160°F in the centre, with no pink left. A food thermometer is the reliable way to tell.
For a pressure cooker, do the first two steps on the sauté setting, add the tomatoes, lentils and only 400 ml of the water, seal and cook on high pressure for 8 minutes, then let the pressure release naturally for 10 minutes.
Stir in the peas and spinach and cook for 3 minutes, until the peas are hot and the spinach has wilted. Add the lemon juice and a pinch of salt.
Serve in bowls with a spoonful of the Greek yoghurt and the fresh coriander.
Red lentils dissolve, and that is the point here. They thicken the keema the way a long reduction would and carry the spice into every spoonful, so 100 g of lamb a portion eats like a full meat dish.
One serving is A quarter of the keema, about 350 g, with 40 g of yoghurt. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Lean beef mince instead of lamb
Leaner and milder. Add 1 tsp of oil to brown it, as it gives off little fat.
Per serving: about 130 kcal less, about 4 g more protein, about 16 g less fat.
Cooked lentils instead of dry red lentils, 300 g
They hold their shape rather than melting. Use 200 ml of water and simmer for 10 minutes.
Per serving: about 20 kcal less, about the same protein, about the same fat.
Plain yoghurt instead of Greek
Thinner and milder, closer to a raita.
Per serving: about the same energy, about 2 g less protein, about the same fat.
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
Lamb and red lentils share the protein, so the portion of lamb stays modest, and the lentils and peas bring most of the fibre. The figures count all the lamb's fat, including what you spoon off.
| Energy | 505 kcal |
|---|---|
| Protein | 33 g |
| Fat | 25 g |
| of which saturates | 10 g |
| Carbohydrate | 38 g |
| of which sugars | not calculated |
| Fibre | 9 g |
| Sodium | 270 mg |
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 4. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| lamb mince | 400 g | FDC 174370Lamb, ground, raw | 1128 kcal | 66.2 g |
| onion | 150 g | FDC 170000Onions, raw | 60 kcal | 1.7 g |
| garlic | 15 g | FDC 169230Garlic, raw | 22 kcal | 1.0 g |
| fresh ginger | 20 g | FDC 169231Ginger root, raw | 16 kcal | 0.4 g |
| curry powder | 4 g | FDC 170924Spices, curry powder | 13 kcal | 0.6 g |
| ground cumin | 2 g | FDC 170923Spices, cumin seedFoodData Central records cumin seed; ground cumin is the same seed, milled. | 8 kcal | 0.4 g |
| ground turmeric | ½ tsp | Not calculatedA quarter teaspoon of ground turmeric weighs well under a gram, which is under 2 kcal at the energy density of any dried spice. | · | · |
| chopped tomatoes | 400 g | FDC 170051Tomatoes, red, ripe, canned, packed in tomato juice | 64 kcal | 3.2 g |
| red lentils | 120 g | FDC 174284Lentils, pink or red, raw | 430 kcal | 28.7 g |
| water | 500 g | No energy | 0 kcal | 0.0 g |
| frozen peas | 200 g | FDC 170016Peas, green, frozen, unprepared (Includes foods for USDA's Food Distribution Program) | 154 kcal | 10.4 g |
| spinach | 100 g | FDC 168462Spinach, raw | 23 kcal | 2.9 g |
| lemon juice | 15 g | FDC 167747Lemon juice, raw | 3 kcal | 0.1 g |
| Greek yoghurt | 160 g | FDC 170894Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program) | 94 kcal | 16.3 g |
| fresh coriander | 10 g | FDC 169997Coriander (cilantro) leaves, raw | 2 kcal | 0.2 g |
| Whole recipe | Divided by 4 | 2018 kcal | 131.9 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Ingredients marked “Not calculated” are excluded and could add at most 2 kcal to the whole recipe. of which sugars could not be calculated, because one ingredient’s record does not cover it; the row above says which. Calculation method 1.0, September 2026. How the calculation works.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
A thick, smoky chilli of lean ground beef and black beans, finished with a spoonful of lime yoghurt. A small bowl goes a long way, and it cooks on the hob or in a slow cooker.
About 1 hr 5 min · 415 kcal · 41 g protein per serving
Tender meatballs of lean ground beef baked in a garlicky tomato and spinach sauce under melted mozzarella. Five small meatballs and a slice of toast make a plate that is easy to finish.
About 55 min · 545 kcal · 47 g protein per serving