Indian · Dinner
Lamb Curry with Almond Sauce (Keto)
Lamb shoulder braised in a spiced almond and coconut cream sauce made with onion, ginger-garlic, whole cumin and cardamom, and cinnamon. Served over steamed cauliflower rice with fresh cilantro and lime for brightness. Rich, nutty, and gently spiced.
$6
20 minsPrep
55 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
681Calories
42.8gProtein
50.4gFat
15.1gCarbs
4.9gSugar
5.6gFiber
610mgSodium
192mgChol
21.4gSat Fat
880mgPotassium
170mgCalcium
5.1mgIron
2.5mcgVitamin B12
9.2mgVitamin C
low-carb
gluten-free
protein-rich
high-fiber
keto
Instructions
1
Prep
Cut the lamb shoulder into 1.5-inch chunks, pat dry, and lightly crush the cardamom pods with a knife blade.
2
Sear
Melt ghee in a heavy pot over medium-high heat and sear lamb chunks 5–6 minutes, turning occasionally, until browned on all sides.
3
Bloom
Add onion, ginger-garlic paste, cumin, cardamom, cinnamon stick, turmeric, and chili powder; cook over medium heat 1 minute until fragrant.
4
Simmer
Pour in chicken stock, scrape up browned bits, cover, and simmer over low heat 40–45 minutes until lamb is fork-tender.
5
Finish
Stir in ground almond, coconut cream, and yogurt; simmer uncovered 5 minutes over low heat, stirring constantly, until sauce coats the spoon.
6
Steam
Steam cauliflower rice in a covered pan over medium heat 3–4 minutes until tender.
7
Plate
Spoon curry over cauliflower rice, scatter cilantro on top, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz454g, bone-in lamb shoulder
- 4 tbsp4 tbsp ghee
- 11 onion
- 2 tbsp2 tbsp ginger-garlic paste
- 1/2 cup70g almond, blanched and ground
- 1/2 cup120ml coconut cream
- 4 tbsp60g plain yogurt
- 1 tsp1 tsp cumin-ground
- 44 green cardamom pods
- 22 small cinnamon stick
- 1/2 tsp1/2 tsp turmeric-ground
- 1 tsp1 tsp chili-powder
- 1 cup240ml chicken stock
- 1 cup110g cauliflower rice
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
- salt, to taste
