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.
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.
We add nutritional information to the base of every recipe, in the recipe notes section. If you can’t find it, you may be viewing our page through the very efficient “no frills” view. All you have to do is scroll to bottom and click “View Non-AMP” and you’ll get the recipe and nutritional information in it’s full glory.
Ingredients for Making Your Creamy Low Carb Lamb Madras Curry:
- 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
- 4 pounds of Lamb Shoulder, diced
- 3 tablespoons of Ghee
- 1 medium Onion, diced
- 1 teaspoon of Cinnamon, ground
- 1 teaspoons 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
Instructions for Making Your Creamy Low Carb Lamb Madras Curry:
- 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.
- 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.
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.