This is a lovely low carb lamb curry recipe. Indian spices add warming flavors to this simply wonderful and satisfying supper. All your family will enjoy this Indian lamb curry recipe. This curry goes very well with cauliflower rice (find the recipe below), though it can be served on its own.
Stir in the diced lamb. Add the coconut milk, tomato paste, Bouillon powder and ground almonds. Give everything a good stir to combine and cook on HIGH for 2 hours. Add the cauliflower and cook for a further 2 hours, or until the cauliflower is cooked to your liking. Taste the curry and season if needed.
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.
Allowing the curry to sit for a few more minutes will cause it to begin to thicken naturally and continue to infuse the lamb with its bold flavors. Garnish with more spinach and red pepper flakes, if you wish, and it’s time to eat! This recipe serves 3 and contains 5 net carbs per serving. It can be frozen and keeps well in the fridge for 3-4 days.