Keto Lamb Curry with Coconut Milk

1.Heat coconut oil or ghee in a large heavy-bottomed pot or Dutch oven over medium-high heat.

2.Season the lamb cubes generously with salt and pepper. Working in batches if necessary, brown the lamb on all sides. Remove the lamb from the pot and set aside.

3.Reduce heat to medium. Add the chopped onion to the pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic, grated ginger, and minced green chili (if using). Cook for another 1-2 minutes until fragrant.

4.Stir in the ground coriander, cumin, turmeric, cayenne pepper, and garam masala. Cook for 1 minute, stirring constantly, until the spices are fragrant.

5.Return the browned lamb to the pot. Pour in the coconut milk, diced tomatoes, and lamb or beef broth. Stir well to combine.

6.Bring the curry to a simmer, then reduce the heat to low, cover, and cook for 1.5 to 2 hours, or until the lamb is very tender and easily pulls apart. Stir occasionally to prevent sticking.

7.Taste and adjust seasoning with salt and pepper as needed.

8.Serve hot, garnished with fresh chopped cilantro. Enjoy with cauliflower rice or your favorite keto-friendly side.