By emensah m
In a large pan or skillet, heat 1 tbsp of coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the garlic and ginger to the pan, and continue to sauté for an additional 2 minutes until fragrant.
Stir in the curry paste, ground cumin, and ground coriander. Cook for another minute to allow the flavors to combine.
Add the diced lamb to the pan, and brown it on all sides, approximately 5 minutes.
Pour in the coconut milk and add salt and black pepper. Stir to blend everything well.
Bring the mixture to a gentle simmer, cover the pan, and let it cook for 20 minutes or until the lamb is tender.
Add the chopped spinach to the pan, stir, and cook for an additional 5 minutes until the spinach is wilted.
Stir in the lemon juice and adjust the seasoning if necessary. Garnish with chopped cilantro before serving.
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This Main Course Keto Indian Lamb recipe is ready in 45 minutes and features lamb, diced, coconut milk, curry paste and other delicious ingredients. Contains 480 calories total.
In a large pan or skillet, heat 1 tbsp of coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the garlic and ginger to the pan, and continue to sauté for an additional 2 minutes until fragrant.
Stir in the curry paste, ground cumin, and ground coriander. Cook for another minute to allow the flavors to combine.
Add the diced lamb to the pan, and brown it on all sides, approximately 5 minutes.
Pour in the coconut milk and add salt and black pepper. Stir to blend everything well.
Bring the mixture to a gentle simmer, cover the pan, and let it cook for 20 minutes or until the lamb is tender.
Add the chopped spinach to the pan, stir, and cook for an additional 5 minutes until the spinach is wilted.
Stir in the lemon juice and adjust the seasoning if necessary. Garnish with chopped cilantro before serving.
Calories per Serving: 480
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