Keto Recipes

Kerala Lamb Stew

Put the lamb in the coconut and shake ’em both up

First, confessions – I cheated a little bit. Not on keto, that’s still going strong. I cheated in calling this a Keto Kerala lamb stew, when in actuality I’ve used mutton. You see, in India, we don’t really get lamb. We get goat meat, which is locally called mutton. Now mutton everywhere else in the world is old lamb, which is a different beast altogether. So while I’ve used mutton (goat), it’ll taste just as great, possibly even better with a nice cut of lamb.

But onward to the recipe. This is a dish from Kerala in the south of the country. Chunks of lamb are simmered in coconut milk, spiced with pepper, cinnamon, cloves, curry leaves, ginger and garlic to make a sublime stew. It’s best eaten hot with some cauliflower rice, but keto bread is just as good to mop it all up with. Now my wife, who is from Kerala, disputes the authenticity of my dish (she’s hissing “cultural appropriation” as I type this), but there’s no disputing that it is delicious. Just ask my Dad who stepped in to taste it!

Using the pressure cooker and other meats

Now, for this Kerala lamb stew, given that I’m using mutton, which is a fairly tough meat, I cooked it in the pressure cooker, as that is the ideal way to cook it. The pressure cooker not only saves time, but it also breaks down the meat well, making it extremely tender and succulent. This recipe is actually based on an older recipe of mine called ‘Chicken Karistew‘ which is a dish I made for the band Karnivool when they were on the show. If lamb or mutton are not your thing, I would recommend chicken for this recipe.

 

 

 

Nutrition Info (Per serving)

  • Calories: 284
  • Net Carbs: 3g
  • Carbs: 4g
  • Fat: 20g
  • Protein: 22g
  • Fiber: 1g

This recipe makes 3 servings. Get this recipe on myfitnesspal.

Kerala Lamb Stew
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
A lovely Indian stew made with coconut milk and flavoured with curry leaves.
Servings Prep Time
2 Serving 10 Minutes
Cook Time
30 Minutes
Servings Prep Time
2 Serving 10 Minutes
Cook Time
30 Minutes
Kerala Lamb Stew
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
A lovely Indian stew made with coconut milk and flavoured with curry leaves.
Servings Prep Time
2 Serving 10 Minutes
Cook Time
30 Minutes
Servings Prep Time
2 Serving 10 Minutes
Cook Time
30 Minutes
Ingredients
  • 200 grams Boneless Mutton You can also use lamb
  • 200 ml Coconut Milk
  • 2 Tbsp Coconut Oil
  • 2 Tsp Ginger Garlic Paste
  • 50 grams Onion
  • 2 Cloves
  • 2 Bay leaves
  • 1 Green Chilly
  • 300 ml Water
  • 15 Curry Leaves
  • 1/2 Tsp Coriander Powder
  • 1/2 Tsp Kashmiri Red Chilly Powder
  • 10 grams Fresh Coriander
  • Salt to Taste
  • Pepper to taste
Servings: Serving
Units:
Instructions
  1. Marinate the mutton with the salt, pepper, chilli powder, coriander powder and ginger garlic paste
  2. In a pressure cooker heat some coconut oil and fry the mutton browning it on each side
  3. Add in the green chilli, cloves, bay leaves and cinnamon stick.
  4. Deglaze with water, cover and pressure cook for 20-30 minutes till mutton is tender
  5. Bring to a simmer and add the curry leaves and coconut milk. Cook for 2-3 minutes
  6. Add the fresh coriander and finish.
  7. Serve!!!
Recipe Notes

Curry leaves are a rather essential part of this dish. You should be able to find it in most Indian grocery stores. If you can't find it, throw in some coriander leaves just before you serve it.

You Might Also Like

No Comments

Leave a Reply