Low Carb Lamb Vindaloo

Transform your dinner routine with this flavorful Low Carb Lamb Vindaloo, a keto-friendly twist on the classic Indian curry. Tender cubes of marinated lamb shoulder are seared to perfection, then slow-simmered in a fragrant medley of aromatic spices like cumin, turmeric, and cinnamon, creating a rich, deeply spiced sauce that’s both satisfying and low-carb. The use of fresh garlic, ginger, and a touch of cayenne gives the dish a warm, robust heat, balanced beautifully with the tanginess of white wine vinegar. Garnished with vibrant cilantro leaves, this savory dish is perfect for those seeking bold flavors minus the carbs. Serve it as a standalone meal or pair it with cauliflower rice for a guilt-free indulgence!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

Ingredients

• 500 grams lamb shoulder
• 60 ml white wine vinegar
• 3 tablespoons olive oil
• 1 large yellow onion
• 6 large garlic cloves
• 1 inch piece fresh ginger
• 1 teaspoon cayenne pepper
• 1 teaspoon ground turmeric
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 bay leaves
• 250 ml water
• 2 tablespoons fresh cilantro leaves

Directions

Step 1

Cut the lamb shoulder into 1-inch cubes. Place them in a bowl and add white wine vinegar, mix well, and let marinate while you prepare the other ingredients.

Step 2

Finely chop the onion and set aside. Mince the garlic cloves and fresh ginger together to create a paste.

Step 3

Heat two tablespoons of olive oil in a large pot over medium-high heat. Add the marinated lamb pieces and sear them on all sides until browned. Remove the lamb from the pot and set aside.

Step 4

Add the remaining tablespoon of olive oil to the pot, then add the chopped onion. Sauté until the onions are translucent, about 5 minutes.

Step 5

Stir in the garlic and ginger paste, cayenne pepper, turmeric, cumin, coriander, cinnamon, salt, and black pepper. Cook for an additional 2 minutes until the spices are fragrant.

Step 6

Return the lamb to the pot, stirring to coat the meat with the spice mixture.

Step 7

Add the bay leaves and pour in the water. Bring to a simmer, then reduce the heat to low, cover, and let it cook for 60-75 minutes, or until the lamb is tender and the sauce has thickened. Stir occasionally and add more water if necessary to maintain the moisture.

Step 8

Taste and adjust seasoning if needed, then remove the bay leaves before serving.

Step 9

Garnish with freshly chopped cilantro leaves and serve hot.

Nutrition Facts

Serving size	(1107.4g)

Amount per serving	% Daily Value*
Calories	1967.2

Total Fat 150.8g	0%
Saturated Fat 54.0g	0%
Polyunsaturated Fat 4.0g
Cholesterol 500mg	0%
Sodium 2830.3mg	0%
Total Carbohydrate 39.7g	0%
Dietary Fiber 9.6g	0%
Total Sugars 7.2g
Protein 112.6g	0%

Vitamin D 0IU	0%
Calcium 332.4mg	0%
Iron 16.4mg	0%
Potassium 2144.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.0%

Protein: 22.9%

Carbs: 8.1%