Lamb Curry Recipe Low Carb Indian Madras

Lamb Curry Recipe – Low Carb Indian Madras

This Lamb Curry Recipe is a Low Carb Indian Madras. It is a medium spiced curry, its fragrant aroma will fill your whole house.

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

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It’s so good, we’ll be eating this one for dinner for many weeks to come.

To make this lamb curry recipe, I used a whole lamb shoulder and cut the meat from the bone. It does take a little skill and caution but your butcher can do this for you.

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.

Creamy low carb Indian Madras Lamb Curry recipe

Creamy low carb Indian Madras Lamb Curry recipe

Ingredients for Making Indian Madras Lamb Curry:

Marinade

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.
Low Carb Indian Madras Lamb Curry

Low Carb Indian Madras Lamb Curry

Creamy Low Carb Lamb Madras Curry (Gluten Free, Sugar Free, Keto)
Creamy Low Carb Lamb Madras Curry

Lamb Curry Recipe - Low Carb Indian Madras

Delicious flavorsome curries are great meals, all year round. Our Lamb Curry Recipe is a Low Carb Indian Madras, it is medium spiced with a fragrant aroma it will fill your whole house.
4.92 from 12 votes
Print Pin Rate
Course: Dinner, Lunch
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 2 hours 35 minutes
Servings: 14 serves
Calories: 480kcal
Author: Gerri

Ingredients

Marinade

Curry

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: 1serve | 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: 9% | Vitamin C: 2% | Calcium: 5% | Iron: 17%

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

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