Low Carb Lamb Madras Curry. This Lamb Curry Recipe is a Low Carb Indian Madras. It is a medium spiced curry, its fragrant aroma will fill your whole house. Being low carb this Indian Curry Madras recipe tastes identical to the one served at our local Indian restaurant.
Using a fatty cut of lamb is best as it melts away and the meat goes wonderfully tender. I get the pre-cubed lamb from my butcher that is perfect for Keto curries. HEAT A PAN: In a large, deep frying pan with lid, add the butter/ghee and melt over medium-high heat.
In a large saucepan add the ghee and place over medium heat. Add the onion, cinnamon & chili powder and saute for 3 minutes. Add the marinated lamb, salt and pepper and stir to ensure that lamb is browning. Allow the lamb to cook for 10 minutes before adding the cream and reducing the heat to low.
Use lamb cuts such as lamb shoulder, leg of lamb, or lamb stew meat when making curry. Today, I am using boneless but lamb with bones is ideal for making curry as the marrow in the bones adds more flavor. Cut the lamb into small pieces about 2 to 3 inches each. Large pieces will take longer to cook