Keto Lamb Curry with Coconut Milk

Ingredients

• about 680 g Lamb shoulder
• 2 tbsp Coconut oil
• 1 large Onion
• 4 cloves Garlic
• 2.54 cm Ginger
• 2 tbsp Tomato paste
• 1 can Coconut milk
• 2 tsp Garam masala
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1/2 tsp Turmeric powder
• 1/4 tsp Chili powder
• 1 tsp Salt
• 2 tbsp Cilantro

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

Instructions

1. 1Cut the about 680 g of lamb shoulder into 2.54 cm cubes.
2. 2Heat the 2 tbsp of coconut oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 205°C (200°C). Brown the lamb cubes in batches, ensuring not to overcrowd the pot, until they are browned on all sides. Remove the browned lamb from the pot and set it aside on a plate.
3. 3Add the 1 large onion to the same pot and cook over medium heat, about 150°C, stirring occasionally, for 5-7 minutes, or until softened and translucent. Add the 4 cloves of minced garlic and the 2.54 cm of grated ginger to the pot and cook for 1 minute more, until fragrant.
4. 4Stir in the 2 tbsp of tomato paste and cook for 1 minute, stirring constantly. Pour in the 1 can of coconut milk and add the 2 tsp of garam masala, 1 tsp of cumin powder, 1 tsp of coriander powder, 1/2 tsp of turmeric powder, 1/4 tsp of chili powder, and 1 tsp of salt. Stir everything together until well combined.
5. 5Return the browned lamb to the pot. Bring the mixture to a gentle simmer over medium heat, about 150°C. Once simmering, reduce the heat to low, cover the pot tightly, and cook for 1.5 to 2 hours, or until the lamb is very tender and easily pulls apart with a fork.
6. 6Stir in the 2 tbsp of fresh cilantro just before serving. Serve the keto lamb curry hot, ideally with cauliflower rice or on its own.

Substitutions

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