Keto Lamb Curry Recipe – Low Carb Indian Madras

Low Carb Lamb Madras
Low Carb Lamb Madras Curry

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.

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

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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.

Keto Lamb Curry “Indian Madras” Ingredients

Keto Lamb Madras Curry Recipe
Keto Lamb Madras Curry Recipe

How To Make Keto Indian Madras 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.
Low Carb Lamb Madras

Keto Lamb Curry Recipe - Low Carb "Spicy & Aromatic" 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.
4.73 from 18 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: 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 Indian Recipes Korma Curry
Keto Indian Recipes – Korma Curry & More!

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

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

  1. 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!

  2. 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.

  3. 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.

    • 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 🙂

  4. 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.

  5. 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.

  6. 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

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