Keto Lamb Vindaloo
Experience the bold, aromatic flavors of Keto Lamb Vindaloo, a low-carb spin on the classic Indian dish that delivers spice, richness, and satisfaction in every bite. This recipe features tender lamb shoulder marinated in a vibrant blend of garlic, ginger, and white vinegar, infused with earthy cumin and mustard seeds, warming turmeric, and fiery cayenne pepper. Slow-cooked with fragrant whole spices like cardamom, cloves, and cinnamon stick, the lamb becomes irresistibly succulent as it stews in a thick tomato-based sauce. Perfectly suited for keto diets, this dish is free of added sugars and pairs beautifully with cauliflower rice or sauteed greens. Garnished with fresh cilantro, it’s a flavorful and hearty option for dinner that’s sure to impress. Ready in under two hours, it’s ideal for both weeknight meals and special occasions.
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Recipe Information
Ingredients
- 2 pounds Lamb shoulder
- 1 cup White vinegar
- 8 cloves Garlic
- 2 inches Ginger
- 1 tablespoon Cumin seeds
- 1 tablespoon Mustard seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Cayenne pepper
- 1 Cinnamon stick
- 4 Cardamom pods
- 4 Cloves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 1 Onion
- 2 tablespoons Tomato paste
- 1 cup Water
- 0.25 cup Fresh cilantro
Instructions
Cut the lamb shoulder into 1.5-inch cubes and set aside.
In a blender, combine garlic, ginger, vinegar, cumin seeds, mustard seeds, turmeric powder, cayenne pepper, and blend until a smooth paste forms.
In a large bowl, mix lamb cubes with the spice paste, ensuring the meat is well coated. Marinate for at least an hour, or overnight in the refrigerator for best results.
Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until they become soft and translucent, about 5 minutes.
Add cinnamon stick, cardamom pods, and cloves, cooking for 2 more minutes until fragrant.
Stir in the tomato paste and cook for an additional 3 minutes, stirring frequently.
Add marinated lamb to the pot and brown the meat on all sides for about 5-7 minutes.
Pour in the water, add salt and black pepper, and bring the mixture to a simmer.
Cover the pot, reduce the heat to low, and let it simmer for about 1 hour, or until the lamb is tender and the sauce has thickened.
Taste and adjust seasoning if necessary. Remove the cinnamon stick and cardamom pods before serving.
Garnish with chopped fresh cilantro and serve hot.
Nutrition Facts
Calories |
3228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.1 g | 310% | |
| Saturated Fat | 92.7 g | 464% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 907 mg | 302% | |
| Sodium | 3231 mg | 140% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 10.8 g | ||
| Protein | 202.9 g | 406% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 509 mg | 39% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 3842 mg | 82% | |
*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.
