Keto Hearty Lamb Curry
Indulge in a comforting and flavorful dish with this Keto Hearty Lamb Curry, a low-carb masterpiece perfect for satisfying your taste buds. Featuring tender lamb shoulder simmered in a rich and fragrant blend of spices—curry powder, cumin, coriander, and turmeric—this recipe is elevated with creamy coconut milk and a hint of heat from cayenne pepper. With juicy crushed tomatoes and aromatic ginger-garlic undertones, every bite bursts with layers of depth and complexity. Ready in under two hours, this one-pot wonder is easy to prepare and tailored for keto and gluten-free diets, making it an ideal choice for health-conscious food lovers. Serve it with a sprinkle of fresh cilantro for a vibrant finish, and savor a curry that feels indulgent while keeping your macros in check. Perfect for dinner parties or cozy nights at home, this dish is as wholesome as it is unforgettable.
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Recipe Information
Ingredients
- 2 pounds lamb shoulder
- 3 tablespoons olive oil
- 1 large onion
- 4 cloves garlic cloves
- 1 inch piece fresh ginger
- 1 cup canned crushed tomatoes
- 1 cup coconut milk
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro
Instructions
Cut the lamb shoulder into 1-inch cubes and set aside.
Finely chop the onion, mince the garlic, and grate the ginger.
Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the lamb cubes and brown them on all sides. This should take about 5-7 minutes. Remove the lamb from the pot and set aside.
In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and cook until it becomes translucent, about 5 minutes.
Add the minced garlic and grated ginger to the pot, and sauté for another 2 minutes until fragrant.
Stir in the curry powder, ground cumin, ground coriander, turmeric powder, and cayenne pepper. Cook the spices for 1-2 minutes, stirring constantly, to release their aromas.
Add the canned crushed tomatoes to the pot, stirring well to combine with the spices. Allow the mixture to cook for 5 minutes.
Return the browned lamb to the pot, including any juices that have accumulated. Stir well to coat the lamb with the tomato-spice mixture.
Pour in the coconut milk and bring the curry to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for 60-75 minutes, or until the lamb is tender and the flavors are well-developed.
Season the curry with salt and black pepper. Taste and adjust the seasonings as needed.
Serve the keto lamb curry hot, garnished with freshly chopped cilantro.
Nutrition Facts
Calories |
3200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.8 g | 304% | |
| Saturated Fat | 92.4 g | 462% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 907 mg | 302% | |
| Sodium | 7576 mg | 329% | |
| Total Carbohydrate | 67.0 g | 24% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 36.8 g | ||
| Protein | 200.1 g | 400% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 4095 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
