Keto Lamb Curry
A rich, slow-simmered keto lamb curry with tender chunks of lamb in a fragrant coconut-tomato sauce spiced with garam masala and ginger. Just 6.8g net carbs per serving and ready in about 1 hour 50 minutes of mostly hands-off cooking. Cozy, satisfying, and naturally low-carb.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
This slow-simmered keto lamb curry turns an affordable cut of lamb shoulder into a fork-tender, deeply spiced dinner in a creamy coconut-tomato sauce. It's mostly hands-off, gets better the next day, and keeps each serving to under 7g net carbs.
Ingredients
- 2.5 lbs boneless lamb shoulder, cut into 1.5-inch cubes
- 3 tbsp ghee (or coconut oil)
- 1 medium yellow onion, finely diced
- 5 cloves garlic, minced
- 2 tbsp fresh ginger, grated
- 3 tbsp tomato paste
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup beef or chicken broth
- 2 tbsp garam masala
- 1 tbsp ground cumin
- 1 tsp ground turmeric
- 1/2 tsp cayenne pepper (adjust to taste)
- 1.5 tsp salt
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Pat the lamb cubes dry and season with salt. Heat the ghee in a large Dutch oven over medium-high heat, then brown the lamb in batches until deeply colored on all sides, about 4 minutes per batch. Transfer to a plate.
- 2
Lower the heat to medium and add the onion to the same pot. Cook, scraping up the browned bits, until soft and golden, about 6 minutes. Stir in the garlic and ginger and cook until fragrant, about 1 minute.
- 3
Add the tomato paste, garam masala, cumin, turmeric, and cayenne. Stir constantly for 1 to 2 minutes to bloom the spices and toast the tomato paste.
- 4
Return the lamb and any juices to the pot. Pour in the coconut milk and broth, add the salt, and stir to combine. Bring to a gentle simmer.
- 5
Cover and simmer over low heat for 75 to 90 minutes, stirring occasionally, until the lamb is fork-tender and the sauce has thickened. Uncover for the last 15 minutes if you want a thicker sauce.
- 6
Taste and adjust salt and heat. Garnish with fresh cilantro and serve hot over cauliflower rice.
Tips & notes
- For a thicker, restaurant-style sauce, stir in 2 tbsp of heavy cream during the last 5 minutes of cooking. This adds richness with negligible extra carbs.
- Lamb shoulder is ideal because the connective tissue breaks down into a silky sauce. You can substitute boneless leg of lamb, but it can be slightly leaner and drier.
- Stores well: refrigerate up to 4 days or freeze up to 3 months. The flavor deepens overnight, making it an excellent make-ahead meal. Reheat gently to keep the lamb tender.
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Frequently asked questions
- How many carbs are in keto lamb curry?
- Each serving has 6.8g net carbs (9.5g total carbs minus 2.7g fiber), 512 calories, 38g protein, and 36g fat. This recipe makes 6 servings.
- What can I serve with keto lamb curry?
- Cauliflower rice is the classic keto pairing and soaks up the sauce beautifully. You can also serve it with sauteed spinach, a cucumber-yogurt raita made with full-fat Greek yogurt, or low-carb almond flour naan.
- Can I make keto lamb curry in a slow cooker or Instant Pot?
- Yes. Brown the lamb and bloom the spices first, then transfer everything to a slow cooker for 6 to 8 hours on low, or pressure cook for 35 minutes with a natural release. Reduce the broth to 1/2 cup since less liquid evaporates.
