Keto Indian Lamb Stew
This Keto Indian lamb stew is simple yet flavorful. It is made with simple-to-source ingredients like tomatoes, onions, and a combination of authentic Indian spices. This Keto lamb stew is rich and hearty and makes the perfect dish to please a crowd. The recipe is simple to follow and requires little preparation.
How to Make It
Step 1
Thinly slice the onion, roughly chop the tomatoes, and cut the zucchini into thin quarters. In a heavy-bottomed pot over medium heat, add 1 tablespoon of olive oil. Then, sauté the onions for about 8 to 10 minutes until they turn golden brown.
Step 2
Remove the onions from the oil and place them on a plate lined with a paper towel to drain any excess oil. To a food processor, add the drained onions, tomatoes, garlic cloves, and ginger. Blend until smooth.
Step 3
To the same heavy-bottomed pot over medium heat, add the tomato puree. Then, add coriander, ground cumin, turmeric, red chili flakes, and garam masala. Stir using a spatula.
Step 4
Sauté the mixture until the oil begins to separate from the tomatoes. This may take up to 15 minutes on medium heat. Occasionally stir to ensure the tomato puree doesn’t stick to the bottom of the pan or burn.
Step 5
Add the lamb pieces. Stir to ensure the lamb pieces are fully coated in the tomato mixture. Sauté for about 10 minutes until the lamb is well browned.
Step 6
Add the broth, salt, black pepper, and zucchini to the pot. Stir to combine. Bring the stew to a boil, then reduce it to a simmer. Cover and cook on medium heat for 45 minutes. The stew should have a reasonably thick consistency when done.
Step 7
After 45 minutes, the lamb pieces should be tender. Garnish with chopped cilantro. Serve with low-carb flatbread or cauliflower rice.
Ingredients
- Extra virgin olive oil
2 tbsp
- Onion
1 small
- Tomato raw (includes cherry, grape, roma)
2 medium – 2 3/5″ diameter
- Garlic
2 clove
- Ginger
1 slice – 1″ diameter
- Zucchini, raw
1 small
- Cumin, ground
0.5 tsp
- Ground Corriander
1 tsp
- Turmeric, ground
0.25 tsp
- Crushed Red Pepper Flakes
0.5 tsp
- Garam masala
1 tsp
- Diced Lamb Stew Meat (Shoulder, Leg, Fillet)
500 g
- Beef broth
2 cup
- Salt
0.5 tsp
- Black pepper
0.25 tsp
- Cilantro
0.25 cup