Want to add another lamb curry to your low-carb repertoire? You’re in the right place. Lamb lends itself to all kinds of spices such as cinnamon, cumin and chillies, and it makes a rich, comforting dish perfect for ‘dreich’ days such as the one I’m writing this on—rain, gusty winds and dark before 4pm.
Serve it with cauliflower rice or just eat in a bowl with a spoon. I like spicy food, so I leave the seeds in chillies and add a generous amount of chilli flakes. If you prefer a softer flavour, remove the seeds and hold back on the chilli flakes.
Dry fry the cumin seeds in a small sauce pan for a few minutes and then pound to a powder in a pestle and mortar. Heat the oil in large saucepan or frying pan, and add the onions. Fry for a five minutes until softened, and add the lamb, chillies, chilli flakes, garlic, turmeric, cinnamon sticks and ginger. Cook, stirring and breaking up the clumps with a wooden spoon for five minutes until the mince is browned. Add the yoghurt and tomato puree and bring to a simmer. Cook for ten minutes until the sauce has thickened. Add salt to taste. 15g carbs per portion
Diabetes Diet 
Sounds delicious Emma 👍
LikeLiked by 1 person
Thanks Gary!
LikeLike
Looks and sounds delicious … big thumbs up from me 🙂
All the best Jan
LikeLiked by 1 person
Thanks Jan!
LikeLike
I was also a fan of curry goat, but beware, the last goat meat I bought was tough and should have had much longer cooking – think mutton compared to lamb – in the past it was much more tender.
I cheat and buy my cumin already powdered. I also use multicoloured peppers and chopped bacon. Similar ingredients work with ground beef or pork but would need adjusting for venison.
Ah fond memories of my mother putting lamb through the mincer (with a curly Victorian handle) and making what she called lamb tart. Do NOT use the pastry though!
LikeLiked by 1 person