Minced Lamb Curry (Lamb Keema)
Low Carb Lamb Keema
Most people tend to run away from low carb diets because of how difficult it is to replace carbs such as bread, rice, pasta and all others sugar and carb galore foods. But one thing that is very easy to make on low carb diets is to use meat and a side of vegetables doused liberally in butter or coconut oil.
This lamb curry is very easy to make, really tasty and goes very well with both riced cauliflower and coconut flour tortillas. I have even used it to stuff our pizza dough and came up with lamb samosas or lamb empanadas (similar to the paneer empanadas). The original recipe involves peas, but peas are off due to their high carbs, but not edamame. I have replaced the peas with edamame and added extra fat in the form of coconut oil.
Ingredients
- 1 lb ground lamb
- 40 g onion (usually about half a medium sized onion)
- 2 tsp garlic
- 1 tsp cumin seeds
- 1 tsp cumin powder
- ½ tsp turmeric powder
- ½ tsp chili powder
- 1 tsp salt
Instructions
- Heat the coconut oil in a pan and add the cumin seeds. Stir fry until they become golden brown and fragrant.Add the chopped onion and fry until golden brown. Then add the garlic and the spices and fry for a minute longer.
- Add all the lamb and fry it, making sure to break apart all the small clusters of lamb. Then add the spices and fry everything together. If needed, add a little bit of water to prevent the lamb from burning.
- Add the edamame and cook for about 4 more minutes, until the edamame are cooked. Finish with chopped mint or cilantro.
- Serve with low carb tortillas or fried cauliflower rice with Indian pickles and sour cream, perhaps alongside another curry such as Paneer Tikka or Malai Kofta.
Nutrition Information
- Number of Servings 8
- Calories Per Serving 164
- Fat 13g
- Carbs 1g
- Fiber 0g
- Net Carbs 1g
- Protein 10g
- Fat 72%, Protein 25%, Net Carbs 3%
