There’s something about curry that feels like a warm hug in a bowl—and when it comes to comfort with a kick, this Keto Lamb Curry with Coconut Cauliflower Rice is our go-to. It’s rich, savory, and deeply satisfying without ever feeling too heavy. We first whipped this up on a rainy day when we were craving something bold and cozy, and it’s been a regular in our rotation ever since.
What makes this dish shine is the combination of tender, slow-simmered lamb and a coconut milk-based curry sauce that’s loaded with flavor. The spices are bold but balanced—think turmeric, cumin, and ginger with just a hint of heat. Pair that with fluffy cauliflower rice simmered in coconut oil and lime juice, and you’ve got a dish that delivers the kind of depth you’d expect from hours of cooking… in under an hour.
It’s one of those meals that fills the kitchen with mouthwatering aromas and tastes even better the next day. Whether you’re making dinner for two or meal prepping for the week, this lamb curry is a keto comfort classic that always hits the spot.
Keto Lamb Curry with Coconut Cauliflower Rice
This keto-friendly lamb curry is warm, creamy, and full of deep, spiced flavor. Served over coconut cauliflower rice, it’s the perfect low-carb dish to satisfy your curry cravings.
Ingredients
For the Lamb Curry:
For the Coconut Cauliflower Rice:
Instructions
Step 1: Sear the Lamb
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Heat 1 tablespoon coconut oil in a large skillet or Dutch oven over medium heat. Add the lamb chunks and sear until browned on all sides, about 5–7 minutes. Remove and set aside.
Step 2: Build the Curry Base
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In the same pan, add another tablespoon of coconut oil and sauté the onion for 2–3 minutes. Add garlic and ginger and cook for another minute. Stir in curry powder, cumin, turmeric, cayenne, salt, and pepper. Cook until fragrant, about 1 minute.
Step 3: Simmer the Curry
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Return the lamb to the pan. Pour in the coconut milk and broth, stirring well to combine. Bring to a low simmer and cover. Let cook for 25–30 minutes, stirring occasionally, until the lamb is tender and the sauce has thickened slightly. Finish with a squeeze of lime juice.
Step 4: Make the Coconut Cauliflower Rice
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While the curry simmers, heat coconut oil in a separate pan over medium heat. Add the riced cauliflower and cook for 5–7 minutes, stirring often, until fluffy and heated through. Finish with lime juice and a pinch of salt.
Step 5: Plate & Serve
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Spoon the coconut cauliflower rice into bowls and top with generous portions of the lamb curry. Garnish with chopped fresh cilantro and serve hot.
Nutrition Facts
Servings: 4 ServingCalories:510kcalTotal Fat:38gSaturated Fat: 22gTotal Carbohydrate:8gDietary Fiber: 3gSugars: 3gProtein:32g
Note
Substitutions & Variations
- No Coconut Milk? Substitute with heavy cream for a dairy-based version.
- Spice Level: Adjust cayenne to your preference or leave it out completely.
- Add Veggies: Throw in a handful of spinach or kale at the end of cooking for extra greens.
- Different Protein: This works great with beef or chicken thighs too.
