5g Carb Indian Lamb Curry with Cauliflower Rice | Diabetic Comfort

Ingredients

• 600g lamb shoulder, diced
• 2 tbsp ghee
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 1-inch ginger, grated
• 1 tbsp tomato paste
• 1 can (400g) chopped tomatoes
• 120ml coconut milk, unsweetened
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp paprika
• 2 cups cauliflower rice
• Fresh cilantro, for garnish
• 2 tbsp plain yogurt, for garnish.

Method

1. Heat ghee in a large pot over medium heat. Sauté onion 3-4 minutes until softened. Add garlic and ginger; cook 1 minute until fragrant.
2. Add lamb and brown 4-5 minutes until no longer pink, stirring to sear.
3. Stir in tomato paste, cumin, coriander, garam masala, turmeric, and paprika; cook 1 minute to coat.
4. Add chopped tomatoes and coconut milk. Simmer on low 25-30 minutes until lamb is tender and sauce thickens.
5. In a separate pan, sauté cauliflower rice 3-4 minutes until tender. Season with salt.
6. Spoon curry over cauliflower rice. Top with cilantro and yogurt drizzle. Serve warm and enjoy.