—Melissa Clark Pat lamb dry with paper towels and place in a large bowl. In a small bowl, combine 1 tablespoon curry powder, the salt, the ground ginger and the black pepper. Add spice mix to large bowl and toss with lamb. Combine onion, scallion, garlic, fresh ginger, allspice, thyme leaves and 2 tablespoons oil in a blender; purée until smooth.
Sharing is caring! This Keto Lamb Curry Recipe is a Low Carb Indian Madras, it is a medium spiced curry with a fragrant aroma. Being low carb this Indian Curry Madras recipe tastes identical to the one served at our local Indian restaurant.
Lamb curry Cook the lamb with the water and salt in a pressure cooker for 30-35 minutes. Heat the butter or ghee in a large saucepan over medium heat. Season with pepper, green cardamom and cumin. Add the ginger garlic paste along with the lamb pieces and fry until the meat starts to get some color. Add tomatoes and cook for a few more minutes.
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