Tender lamb simmered in aromatic spices and coconut milk, served over fluffy cauliflower rice for a rich and satisfying keto-friendly curry experience.
Recipe Details
Ingredients
- 800g lamb shoulder, cut into 3cm cubes
- 1 large cauliflower head, riced
- 3 tbsp coconut oil
- 1 large onion, diced
- 4 cloves garlic cloves, minced
- 2 tbsp fresh ginger, grated
- 400ml full-fat coconut milk
- 200g sugar-free diced tomatoes
- 2 tbsp tomato paste
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- ¼ tsp cayenne pepper
- 1½ tsp salt
- ½ tsp freshly ground black pepper
- 60g fresh cilantro, chopped
- 1 lime lime wedges for serving
Instructions
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Season 800g lamb shoulder cubes with 1½ tsp salt and ½ tsp freshly ground black pepper. Heat 2 tablespoons 3 tbsp coconut oil in a large heavy-bottomed pot over medium-high heat.
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Brown lamb in batches, about 4-5 minutes per side. Remove to a plate and set aside.
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Add remaining coconut oil to the pot. Add 1 large onion and cook 5 minutes until softened and golden.
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Add 4 cloves garlic cloves and 2 tbsp fresh ginger, cooking for 1 minute until fragrant.
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Stir in 2 tbsp curry powder, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp ground turmeric, ½ tsp ground cinnamon, and ¼ tsp cayenne pepper. Cook 1 minute until aromatic.
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Add 2 tbsp tomato paste and cook for 2 minutes, stirring constantly.
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Pour in 400ml full-fat coconut milk and 200g sugar-free diced tomatoes. Return lamb to the pot with any accumulated juices.
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Bring to a simmer, then reduce heat to low. Cover and cook 35-40 minutes until lamb is tender.
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Meanwhile, pulse 1 large cauliflower head in a food processor until it resembles rice. Steam for 5-7 minutes until tender. Season with salt.
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Taste curry and adjust seasoning. Serve over cauliflower rice, garnished with 60g fresh cilantro and 1 lime lime wedges for serving.
Tips
Lamb Cuts: Shoulder has more fat and flavor than leg, making it perfect for slow cooking. Don't skip browning for depth of flavor.
Spice Blooming: Toasting spices in oil releases their essential oils and intensifies flavor.
Cauliflower Rice: Don't overcook - it should be tender but not mushy. Season well with salt and butter.
Consistency: If curry is too thick, add water or broth. If too thin, simmer uncovered to reduce.
Carb Count: This recipe contains approximately 8g net carbs per serving.
Make-Ahead: Curry improves overnight. Store in refrigerator for up to 4 days or freeze for 3 months.