Keto Lamb Curry Recipe – Low Carb Indian Madras

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

Low Carb Lamb Madras
Low Carb Lamb Madras Curry

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

Keto Lamb Madras Curry Recipe
Keto Lamb Madras Curry Recipe
  • 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

How to make Low Carb Indian Madras Lamb Curry
How to make Low Carb Indian Madras 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 recipe

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.
5 from 28 votes
Print Pin
Course: Dinner, Lunch
Cuisine: Indian
Prep Time: 15 mins
Cook Time: 1 hr 20 mins
Total Time: 2 hrs 35 mins
Servings: 14 serves
Calories: 480kcal
Author: Gerri

Unit Conversion

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

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

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

Keto Lamb Curry
Keto Lamb Curry – Indian Madras

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

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13 thoughts on “Keto Lamb Curry Recipe – Low Carb Indian Madras”

    • Hi Franz,

      I just like the flavor better 🙂

      Plus heavy cream has less carbs than coconut milk or coconut cream. I hope that helps!

      Reply
  1. This tasted so wonderful. I made this recipe last night and served it with cauliflower rice, and a side of chopped tomatoes, cucumber and onions, with a mint yogurt. I felt like I was eating at a restaurant. Delicious. Thank you so much for your hard work in giving us these recipes. xx

    Reply
  2. 5 stars
    Absolutely delicious! I used a boneless leg of lamb and had to make a substitution on the Kashmiri chili powder, using regular chili powder in the marinade and 3/4 tsp paprika and 1/4 tsp cayenne with the onions. Mine simmered longer and was a darker color. I served it with cauliflower mash. The lamb was tender and the taste divine. Can’t wait to share with friends.

    Reply
  3. This is superb!!! What an amazing recipe this is, I’m a real curry addict and this is right up there with the best I’ve ever had, carbs or no carbs.

    Reply
  4. 5 stars
    I have always liked curry and rice. Now, on Keto, no rice. But, this recipe was great. It might have been a little better if I read the recipe BEFORE I started. I would have added the cream, almonds, and cilantro at the right time. But it still tasted awesome.
    Many years ago, my Dad sailed all over the world and learned to make curry and rice from East Indian and Pakistani chefs. They must have been good because my Dad’s curry was. He always said, “Curry is not hot unless your top lip sweats”. He only made it like that once. Good, but I’m sure my whole body sweated.
    So. Great recipe. Thanks.

    Reply
    • Hi Paul,

      I’m glad you enjoyed the curry. My Dad traveled the world too, and he instilled a love of curry onto me also. Thanks for stopping by 🙂

      Reply
  5. Just made this and it was INCREDIBLE! Stayed true to the recipe, apart from I stuck the meat in my Instant Pot for 25 mins rather than adding the cream and simmering on the hob. Once natural released I put in back on the hob, added the cream and simmered for another 15 mins. Slightly has the edge on your chicken curry recipe, which is also insanely good. It’s another keeper.

    Thanks so much for the fantastic recipes.

    Reply
  6. I am super excited to have come across this recipe. I am always looking for ways to introduce healthy spices in a low carb recipe to my family. We need to step outside the lines a bit and curry is a good way to start. Thanks for sharing!

    Reply

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