Keto Lamb Curry with Coconut Milk

1Heat coconut oil or ghee (2 tbsp) in a large heavy-bottomed pot or Dutch oven over medium-high heat.

2Season 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.

3Reduce heat to medium. Add the chopped onion (1 large) to the pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic (4 cloves), grated ginger, and minced green chili (1) (if using). Cook for another 1-2 minutes until fragrant.

4Stir in the ground coriander (1 tbsp), cumin, turmeric, cayenne pepper, and garam masala (½ tsp). Cook for 1 minute, stirring constantly, until the spices are fragrant.

5Return the browned lamb to the pot. Pour in the coconut milk, diced tomatoes, and lamb or beef broth (1 cup). Stir well to combine.

6Bring 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.

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

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