Keto Lamb Curry with Cabbage Rice

Ingredients

• about 910 g Lamb shoulder
• 2 tablespoons Coconut oil
• 1 medium Red onion
• 4 cloves Garlic
• 2.54 cm Ginger
• 2 tablespoons Curry powder
• 1 teaspoon Turmeric powder
• 2 cans Coconut milk
• 1 tablespoon Fish sauce
• 1 tablespoon Lime juice
• 1/2 head Green cabbage

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut lamb shoulder into 2.54 cm cubes.
2. 2Heat coconut oil in a large pot over medium heat. Add chopped red onion and cook until softened.
3. 3Add minced garlic and grated ginger, cook for another minute until fragrant.
4. 4Stir in curry powder and turmeric powder. Cook for 2 minutes.
5. 5Add lamb cubes and brown on all sides.
6. 6Pour in coconut milk and fish sauce. Bring to a simmer, then reduce heat to low.
7. 7Cover and cook for 1.5 hours, or until lamb is very tender.
8. 8Shred green cabbage finely using a knife or food processor.
9. 9Sauté the shredded cabbage in a pan with a little coconut oil until tender-crisp.
10. 10Stir in lime juice before serving. Serve lamb curry over shredded cabbage.

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