Low Carb Lamb Vindaloo
Indulge in the bold and tantalizing flavors of Low Carb Lamb Vindaloo, a keto-friendly take on the classic Indian curry. This recipe features tender chunks of lamb shoulder marinated in white wine vinegar and simmered to perfection in a rich, aromatic blend of spices like turmeric, cumin, coriander, and cinnamon. Perfect for those watching their carb intake, this dish skips on sugars and starches while maximizing flavor with the warming heat of cayenne and the fresh kick of garlic and ginger. Slow-cooked for melt-in-your-mouth texture, it’s finished with a garnish of fresh cilantro for a vibrant touch. Serve with cauliflower rice or a side of sautéed greens for a wholesome, satisfying low-carb meal.
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Recipe Information
Ingredients
- 500 grams lamb shoulder
- 60 ml white wine vinegar
- 3 tablespoons olive oil
- 1 large yellow onion
- 6 large garlic cloves
- 1 inch piece fresh ginger
- 1 teaspoon cayenne pepper
- 1 teaspoon ground turmeric
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 bay leaves
- 250 ml water
- 2 tablespoons fresh cilantro leaves
Instructions
Cut the lamb shoulder into 1-inch cubes. Place them in a bowl and add white wine vinegar, mix well, and let marinate while you prepare the other ingredients.
Finely chop the onion and set aside. Mince the garlic cloves and fresh ginger together to create a paste.
Heat two tablespoons of olive oil in a large pot over medium-high heat. Add the marinated lamb pieces and sear them on all sides until browned. Remove the lamb from the pot and set aside.
Add the remaining tablespoon of olive oil to the pot, then add the chopped onion. Sauté until the onions are translucent, about 5 minutes.
Stir in the garlic and ginger paste, cayenne pepper, turmeric, cumin, coriander, cinnamon, salt, and black pepper. Cook for an additional 2 minutes until the spices are fragrant.
Return the lamb to the pot, stirring to coat the meat with the spice mixture.
Add the bay leaves and pour in the water. Bring to a simmer, then reduce the heat to low, cover, and let it cook for 60-75 minutes, or until the lamb is tender and the sauce has thickened. Stir occasionally and add more water if necessary to maintain the moisture.
Taste and adjust seasoning if needed, then remove the bay leaves before serving.
Garnish with freshly chopped cilantro leaves and serve hot.
Nutrition Facts
Calories |
1967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.8 g | 193% | |
| Saturated Fat | 54.0 g | 270% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 2830 mg | 123% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 7.2 g | ||
| Protein | 112.6 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2145 mg | 46% | |
*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.
