Keto Lamb Curry Recipe – Low Carb Indian Madras

This Keto Lamb Curry Recipe is a Low Carb Indian Madras, it is a medium spiced curry with a fragrant aroma.

Being low carb this Indian Curry Madras recipe tastes identical to the one served at our local Indian restaurant.

The bones have since roasted and simmered themselves into a delicious Lamb & Herb Broth!

This low carb Indian lamb curry recipe makes 14 serves of Madras. It’s great served with Cauliflower Rice.

Keto Lamb Curry Ingredients

• Marinade
• 2 teaspoons of Ginger, crushed
• 3 cloves of Garlic, crushed
• 2 teaspoons of Cumin, ground
• 2 teaspoons of Coriander, ground
• 1 teaspoon of Onion Powder
• 1 teaspoon of Cardamon, ground
• 1 teaspoon of Paprika, ground
• 1 teaspoon of Turmeric, ground
• 1 teaspoon of Kashmiri Chili Powder
• 2 tablespoons of Olive Oil
• Curry
• 4 pounds of Lamb Shoulder, diced
• 3 tablespoons of Ghee
• 1 medium Onion, diced
• 1 teaspoon of Cinnamon, ground
• 1 teaspoon of Kashmiri Chili Powder
• 2 teaspoons of Salt
• 1 teaspoon of Pepper
• 1 cup of Heavy Cream
• ½ cup of Flaked Almonds
• 3 tablespoons of Cilantro, roughly chopped

How To Make Keto Lamb Curry

1. The Marinade: In a mixing bowl combine all marinade ingredients.
2. Add the diced lamb and mix well.
3. Store in the fridge to marinate for at least 1 hour, or overnight.
4. The Curry: In a large saucepan add the ghee and place over medium heat.
5. Add the onion, cinnamon & chili powder and saute for 3 minutes.
6. Add the marinated lamb, salt, and pepper and stir to ensure that lamb is browning.
7. Allow the lamb to cook for 10 minutes before adding the cream and reducing the heat to low.
8. Simmer the curry, partially covered, for 1 hour. Check the lamb for tenderness. If the lamb is tough, continue cooking until tender.
9. Remove the lid and simmer for another 10 minutes.
10. Add the flaked almonds and stir well. Add any extra seasoning.
11. Remove from the heat, garnish with coriander and serve.

Keto Lamb Curry - Low Carb Indian Madras

This Delicious Lamb Curry Recipe is a Low Carb version of Indian Madras, it is medium spiced with a fragrant aroma it will fill your whole house.

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5 from 28 votes

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Course: Dinner, Lunch

Cuisine: Indian

Prep Time: 15 minutes mins

Cook Time: 1 hour hr 20 minutes mins

Total Time: 2 hours hrs 35 minutes mins

Servings: 14 serves

Calories: 480kcal

Author: Gerri

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Unit Conversion

US CustomaryMetric

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Ingredients

Marinade

• ▢ 2 teaspoons Ginger finely chopped or crushed
• ▢ 3 cloves garlic crushed
• ▢ 2 teaspoons Cumin ground
• ▢ 2 teaspoons coriander ground
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon cardamom ground
• ▢ 1 teaspoon Paprika ground
• ▢ 1 teaspoon turmeric ground
• ▢ 1 teaspoon Kashmiri Chili Powder
• ▢ 2 tablespoons olive oil

Curry

• ▢ 4 pounds lamb shoulder diced
• ▢ 3 tablespoons Ghee
• ▢ 1 medium Onion diced
• ▢ 1 teaspoon cinnamon ground
• ▢ 1 teaspoon Kashmiri Chili Powder
• ▢ 2 teaspoons Salt
• ▢ 1 teaspoon Pepper
• ▢ 1 cup Heavy Cream
• ▢ 1/2 cup flaked almonds
• ▢ 3 tablespoons Cilantro roughy chopped

US Customary - Metric

Instructions

Marinade

• In a mixing bowl combine all marinade ingredients.
• Add the diced lamb and mix well.
• Store in the fridge to marinate for at least 1 hour, or overnight.

Curry

• In a large saucepan add the ghee and place over medium heat.
• Add the onion, cinnamon & chili powder and saute for 3 minutes.
• Add the marinated lamb, salt and pepper and stir to ensure that lamb is browning.
• Allow the lamb to cook for 10 minutes before adding the cream and reducing the heat to low.
• Simmer the curry, partially covered, for 1 hour. Check the lamb for tenderness. If the lamb is tough continue cooking until tender.
• Remove the lid and simmer for another 10 minutes.
• Add the flaked almonds and stir well. Add any extra seasoning.
• Remove from the heat, garnish with coriander and serve.

Notes

Nutrition

Serving: 160g | Calories: 480kcal | Carbohydrates: 2g | Protein: 30g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 150mg | Sodium: 586mg | Potassium: 380mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 450IU | Vitamin C: 1.7mg | Calcium: 50mg | Iron: 3.1mg

Made this recipe?Tag me at @myketokitchen

If you like our Keto Lamb Madras Curry try our other Low-Carb Curries

To make a larger batch of this Indian Madras Lamb Curry recipe adjust the servings above.

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