Low Carb Hearty Lamb Curry
Indulge in the rich, aromatic flavors of this **Low Carb Hearty Lamb Curry**, a warming dish perfect for any occasion. Tender chunks of lamb shoulder are simmered to perfection in a creamy blend of coconut milk, fragrant spices like cumin, garam masala, and turmeric, and the vibrant sweetness of juicy tomatoes. Fresh spinach adds a nutrient-packed touch, while a squeeze of tangy lemon juice and a sprinkle of fresh cilantro brighten the dish. This one-pot wonder is not only keto-friendly but also effortless to prepare, with minimal prep time and an hour of slow cooking to bring out its deep, robust flavors. Serve piping hot for a soothing, satisfying meal that pairs beautifully with cauliflower rice or a simple side salad!
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Recipe Information
Ingredients
- 500 grams Lamb shoulder, cubed
- 2 tablespoons Coconut oil
- 1 large Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Ground turmeric
- 1 teaspoon Garam masala
- 0.5 teaspoon Cayenne pepper
- 400 grams Canned tomatoes
- 200 milliliters Coconut milk
- 100 grams Fresh spinach
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
Add the ground cumin, coriander, turmeric, garam masala, and cayenne pepper. Stir well to coat the onion and garlic mixture with the spices.
Increase heat to medium-high and add the cubed lamb. Brown the lamb pieces for about 5 minutes, ensuring they are well coated with the spice mixture.
Add the canned tomatoes and cook for another 5 minutes, allowing the flavors to meld.
Pour in the coconut milk, stir well, and bring the mixture to a gentle boil.
Reduce the heat to low, cover, and let the curry simmer for about 45 minutes, or until the lamb is tender.
Add the fresh spinach to the pot, stirring until wilted.
Season with salt and black pepper to taste.
Before serving, stir in the lemon juice and sprinkle with chopped cilantro.
Serve hot, and enjoy your hearty, low-carb lamb curry!
Nutrition Facts
Calories |
2111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.3 g | 204% | |
| Saturated Fat | 77.5 g | 388% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 3366 mg | 146% | |
| Total Carbohydrate | 60.4 g | 22% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 32.8 g | ||
| Protein | 108.7 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 406 mg | 31% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 2785 mg | 59% | |
*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.
