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Creamy Low Carb Lamb Madras Curry

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  • Ready in: Prep: 15 M, Cook: 80 M, Passive Time: 1 H
  • Serves: 12
  • kcal: Cal: 480, Cal from Fat: 342, Tot: Fat 38g, Sat Fat: 17g, Chol: 150mg, Sod: 586mg, Tot Carb: 2g, Prot: 30g
Creamy Low Carb Lamb Madras Curry

Delicious flavorsome curries are great meals, all year round. Our Creamy Low Carb Lamb Madras Curry is medium spiced and its fragrant aroma will fill your whole house.


  • 2 teaspoons Ginger finely chopped or crushed
  • 3 cloves garlic crushed
  • 2 teaspoons Cumin ground
  • 2 teaspoons coriander ground
  • 1 teaspoon onion powder
  • 1 teaspoon cardamom ground
  • 1 teaspoon Paprika ground
  • 1 teaspoon turmeric ground
  • 1 teaspoon Kashmiri Chili Powder
  • 2 tablespoons olive oil
  • CURRY:
  • 4 pounds lamb shoulder diced
  • 3 tablespoons Ghee
  • 1 medium Onion diced
  • 1 teaspoon cinnamon ground
  • 1 teaspoon Kashmiri Chili Powder
  • 2 teaspoons Salt
  • 1 teaspoon Pepper
  • 1 cup Heavy Cream
  • 1/2 cup flaked almonds
  • 3 tablespoons Cilantro roughly chopped
  • Step by Step Directions

    1. MARINADE: 

      In a mixing bowl combine all marinade ingredients.

      Add the diced lamb and mix well.

      Store in the fridge to marinate for at least 1 hour, or overnight.

    2. CURRY:

      In a large saucepan add the ghee and place over medium heat.

      Add the onion, cinnamon & chili powder and saute for 3 minutes.

      Add the marinated lamb, salt and pepper and stir to ensure that lamb is browning.

    3. Allow the lamb to cook for 10 minutes before adding the cream and reducing the heat to low.

      Simmer the curry, partially covered, for 1 hour. Check the lamb for tenderness. If the lamb is tough continue cooking until tender.

    4. Remove the lid and simmer for another 10 minutes.

      Add the flaked almonds and stir well. Add any extra seasoning.

      Remove from the heat, garnish with coriander and serve.

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