Keto Lamb Curry
3.0g
Net Carbs
34.5g
Protein
15.3g
Fat
1.2g
Fiber
296
Calories
Ingredients:
- 1 small Red Onion
- 1 ounce Roasted Unsalted Hulled Pumpkin and/or Squash Seeds
- 1 teaspoon Garlic
- 1 tablespoon Canola Vegetable Oil
- 1 14.5 ounces can Chicken Broth, Bouillon or Consomme
- 32 ounces Lamb Cubed For Stew or Kabob (Lean Only, Trimmed to 1/4" Fat)
- 2 teaspoons Ginger
- 2 tablespoons Curry Powder
- 1 ounce Cilantro (Coriander)
- 1 tablespoon Unsalted Butter Stick
- 1/4 cup (8 fluid ounces) Plain Yogurt (Whole Milk)
Directions:
- Heat butter and oil in a large Dutch oven over medium heat. Brown lamb in batches; transfer to a plate. Discard all but 2 tablespoons fat.
- Add dicd onion to Dutch oven; cook until soft, about 5 minutes. Stir in minced garlic, minced ginger and curry powder. Cook, stirring, 1 minute more.
- Return lamb and accumulated juices to Dutch oven. Pour in broth. Bring to a boil over high heat; reduce heat to low and simmer, covered, until lamb is very tender, about 1 1/2 hours. Add salt and freshly ground black pepper to taste.
- Remove from heat. Stir in yogurt and cilantro. Before serving, garnish with pumpkin seeds.
