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.