Creamy Low Carb Lamb Madras CurryDelicious flavorsome curries are great meals, all year round. Our Creamy Low Carb Lamb Madras Curry is medium spiced and its fragrant aroma will fill your whole house.

The Low Carb Lamb Madras tastes identical to the one served at our local Indian restaurant. It’s so good, we’ll be eating this one for dinner for many weeks to come.

To make this dish, I used a whole Lamb Shoulder and cut the meat from the bone, it does take a little skill and caution, and your butcher can do this for you. The bones have since roasted and simmered themselves into a delicious Lamb & Herb Broth!

The recipe makes 14 serves and is great served with Cauliflower Rice.

Creamy Low Carb Lamb Madras Curry

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Ingredients for Making Your Creamy Low Carb Lamb Madras Curry:

Marinade

Curry

Instructions for Making Your Creamy Low Carb Lamb Madras Curry:

Marinade

  1. 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.

Curry

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

Creamy Low Carb Lamb Madras Curry

If you want to make a larger batch of Creamy Low Carb Lamb Madras Curry, simply adjust the serving amounts in our easy to use recipe card below. The measurements and ingredients will adjust themselves, and all you have to do is follow the method.
Do you work in the metric measuring system? It’s easy to switch the units from US imperial to metric with the drop down menu on the recipe card below.

Creamy Low Carb Lamb Madras Curry (Gluten Free, Sugar Free, Keto)
Creamy Low Carb Lamb Madras Curry
Creamy Low Carb Lamb Madras Curry
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Delicious flavorsome curries are great meals, all year round. Our Creamy Low Carb Lamb Madras Curry is medium spiced and its fragrant aroma will fill your whole house.
Servings Prep Time Cook Time Passive Time
14serves 15minutes 80minutes 1hour
Servings Prep Time
14serves 15minutes
Cook Time Passive Time
80minutes 1hour
Ingredients
Servings: serves
Units:
Ingredients
Servings: serves
Units:
Instructions
    Marinade
    1. 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.
    Curry
    1. In a large saucepan add the ghee and place over medium heat.
    2. Add the onion, cinnamon & chili powder and saute for 3 minutes.
    3. Add the marinated lamb, salt and pepper and stir to ensure that lamb is browning.
    4. Allow the lamb to cook for 10 minutes before adding the cream and reducing the heat to low.
    5. Simmer the curry, partially covered, for 1 hour. Check the lamb for tenderness. If the lamb is tough continue cooking until tender.
    6. Remove the lid and simmer for another 10 minutes.
    7. Add the flaked almonds and stir well. Add any extra seasoning.
    8. Remove from the heat, garnish with coriander and serve.
      Marinade
      1. 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.
      Curry
      1. In a large saucepan add the ghee and place over medium heat.
      2. Add the onion, cinnamon & chili powder and saute for 3 minutes.
      3. Add the marinated lamb, salt and pepper and stir to ensure that lamb is browning.
      4. Allow the lamb to cook for 10 minutes before adding the cream and reducing the heat to low.
      5. Simmer the curry, partially covered, for 1 hour. Check the lamb for tenderness. If the lamb is tough continue cooking until tender.
      6. Remove the lid and simmer for another 10 minutes.
      7. Add the flaked almonds and stir well. Add any extra seasoning.
      8. Remove from the heat, garnish with coriander and serve.
      Recipe Notes

      Nutrition Facts
      Creamy Low Carb Lamb Madras Curry
      Amount Per Serving
      Calories 480 Calories from Fat 342
      % Daily Value*
      Total Fat 38g 58%
      Saturated Fat 17g 85%
      Polyunsaturated Fat 3g
      Monounsaturated Fat 15g
      Cholesterol 150mg 50%
      Sodium 586mg 24%
      Potassium 380mg 11%
      Total Carbohydrates 2g 1%
      Dietary Fiber 1g 4%
      Sugars 0.2g
      Protein 30g 60%
      Vitamin A 9%
      Vitamin C 2%
      Calcium 5%
      Iron 17%
      * Percent Daily Values are based on a 2000 calorie diet.