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Ingredients
- Serves 4-6 people
marinade:
800 g – 1 kg lamb with bones
4 tbsp hung curd/greek yoghurt (sugar free)
2 tbsp ginger & garlic (grated into a paste)
¾ tsp salt
½ tsp turmeric root powder
½ tsp red chili powder
curry:
oil
5 pods green cardamon
1 stick cinnamon
1 medium onion (chopped)
½ cup tomato puree (2 tomatoes)
2 – 4 green chili
3 tsp garam masala
1 cup water
1 tsp salt
15 curry leaves/bay leaves
garnish:
coriander leaves
Keto Rack of Lamb Curry
Indian curries are incredibly delicious and keto-friendly, and virtually no substitution or removal of key ingredients is needed. If traditional mutton curry is not indulgent enough for you, try out my Lamb Curry Rack made with mouthwatering spices and tender lamb. Let your lamb rack sit in the marinade for the two full hours to maximize its flavors and ladle that rich gravy over a steaming bowl of Turmeric Cauliflower Rice.
- Medium
- 180 min
- 45 min
- 15 min
- 3 steps
- 16 Ingredients
- Medium
- 3 steps
- 16 Ingredients
- 180 min
- 45 min
- 15 min
Instructions
-
Marinade
- Mix all the ingredients together to create a marinade.
- Marinate the lamb, and let it sit in the chiller for at least 30 minutes up to 2 hours.
- Take the lamb out of the chiller about 30 minutes before cooking it.
-
Saute sauce
- Heat up oil in your pan or claypot.
- Add in bay leaves, cardamon, and cinnamon, and sauté for about 2 minutes until fragrant.
- Add onions, chili, and salt. Sauté until they are caramelized and turn golden brown, approximately 7 minutes.
- Add the tomato puree and simmer over a small flame for about 10 minutes, until it turns into a paste and gets oily on the sides.
-
Simmer curry
- Now on high heat, add in the lamb with the marinade and sauté with the curry paste.
- Add the water and bring it to a boil and let it boil for about 2 minutes, then close the lid and lower the flame and let it simmer for about 20-30 minutes. Check it once in a while to make sure it doesn’t get dry, add water if necessary
Garnish and Serve!
Serve with Turmeric Cauli Rice or Coconut Naan.
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Ingredients
- Serves 4-6 people
-
marinade:
800 g – 1 kg lamb with bones
-
4 tbsp hung curd/greek yoghurt (sugar free)
-
2 tbsp ginger & garlic (grated into a paste)
-
¾ tsp salt
-
½ tsp turmeric root powder
-
½ tsp red chili powder
-
curry:
oil
-
5 pods green cardamon
-
1 stick cinnamon
-
1 medium onion (chopped)
-
½ cup tomato puree (2 tomatoes)
-
2 – 4 green chili
-
3 tsp garam masala
-
1 cup water
-
1 tsp salt
-
15 curry leaves/bay leaves
-
garnish:
coriander leaves
Nutrition
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