Sindhi style lamb curry with cauliflower rice

Sindhi style lamb curry with cauliflower rice

This Sindhi-style lamb curry is wonderfully flavored with cumin, green cardamom and pepper. The meat is cooked until it’s super tender and falls off the bone. It’s flavorful but not too spicy, a tasty Indian keto dish!

Sindhi style lamb curry with cauliflower rice

This Sindhi-style lamb curry is wonderfully flavored with cumin, green cardamom and pepper. The meat is cooked until it’s super tender and falls off the bone. It’s flavorful but not too spicy, a tasty Indian keto dish!
USMetric
4 servingservings

Ingredients

Lamb curry
  • 1¼ lbs 550 g boneless lamb shoulder, chopped into bite-sized pieces
  • 1¼ cups 300 ml water
  • 1 tsp 1 tsp salt
  • 2 tbsp 2 tbsp unsalted butter or ghee
  • 1 1 small red onion, finely choppedsmall red onions, finely chopped
  • 1 tsp 1 tsp ground black pepper
  • ½ tsp ½ tsp ground cardamom (green)
  • 1 tsp 1 tsp ground cumin
  • 2 tsp 2 tsp (10 g) ginger garlic paste
  • 2 oz. 50 g tomato, choppedtomatoes, chopped
  • ½ tsp ½ tsp xanthan gum (optional)
  • 1 tbsp 1 tbsp fresh cilantro, for garnish
Cauliflower rice
  • 1¼ lbs 550 g cauliflower
  • 4 tbsp 4 tbsp unsalted butter
  • salt and ground black pepper, to taste

Instructions

Instructions are for 4 servings. Please modify as needed.

Lamb curry

  1. Cook the lamb with the water and salt in a pressure cooker for 30-35 minutes. In the meantime, prepare the cauliflower rice. When the meat is ready, remove and reserve the stock.
  2. Heat the butter or ghee in a large saucepan over medium heat. Add onions and cook until they start turning brown, stirring constantly.
  3. Season with pepper, green cardamom and cumin. Cook for 2 minutes until the spices become aromatic.
  4. Add the ginger garlic paste along with the lamb pieces and fry until the meat starts to get some color.
  5. Add tomatoes and cook for a few more minutes.
  6. Add the reserved lamb stock and simmer for about 5-10 minutes. To thicken the curry, you can now add the xanthan gum.
  7. Garnish with cilantro.

Cauliflower rice

  1. Grate the cauliflower in the food processor or manually on the large holes of a box grater.
  2. Heat the butter over medium-high heat in a pan. When melted, add the cauliflower rice.
  3. Season with salt and combine well. Cover with the lid and cook for about 8-10 minutes or until the cauliflower is tender. Stir every 2 minutes to make sure nothing sticks to the bottom of the pan.
  4. Once the cauliflower is tender, remove and serve with the lamb curry.

Tip!

If you don’t have a pressure cooker, you can also use a large saucepan. Cook on low heat for 2-3 hours or until the meat becomes tender.

You might also like

Get the full Diet Doctor experience for free

With Diet Doctor Plus, you get instant access to all of our delicious recipes, popular meal plans, meal planner tool, inspiring videos and educational guides. As a paying member you also help us in our mission to empower even more people. What are you waiting for? Sign up today and try for free for a month. Cancel anytime you want.
Start your free trial

One comment

  1. Rowie
    We made this tonight and my mum, who has slowly been adopting a less carbs WOE was very impressed. A few changes, we used lamb with bone about 600g, whole spices and ground them, and used ground dried ginger and garlic granules instead of the ginger garlic paste. Also omitted the xanthan gum and cilantro, instead reducing the liquid and then thickening it with 4 tablespoons of cream. Was the first time my mum had tasted cauliflower rice too and she said she didn’t miss the starchy rice! Definitely a curry to do again. Thank you Sahil and DietDoctor!

Leave a reply

Reply to comment #0 by