Low carb Indian lamb stew

This recipe has been reposted here with permission from Diet doctor. The original recipe can be found here.
This is perfect low carb slow food. Flavorful, savory, with a hint of heat and sweetness. Place the main ingredients in one pot, and daydream about the moment you ladle up a big bowl of it.
Print Recipe
Prep Time 10 minutes
Cook Time 3 hours 15 minutes
Course Main Course
Cuisine Indian


  • 2 lbs lamb shoulder cut into inch-sized pieces
  • 3 yellow onions sliced or finely chopped
  • 1 finely chopped carrot or parsnip
  • 2 celery stalks
  • 1 red chili pepper finely chopped
  • 2 cloves garlic finely chopped
  • 2 tbsp curry powder
  • 2 tsp kosher or ground sea salt
  • 1 cinnamon stick
  • 2 oz. butter or coconut oil
  • 1 ⅔ cup crushed tomatoes
  • 1/4 cup water
  • 1 lamb bone for marrow


  • Prep the meat and vegetables. If using a clay pot, soak it in water for half an hour prior to using it.
  • Add all of the ingredients for the stew to the soaked clay pot or your slow cooker. Place the marrow bone in the middle.
  • Place in a cold oven set to 350°F (175°C). Let cook for at least 2, preferably 3 hours. If using a slow cooker, set the timer for 8 hours on low or 6 hours on high.
  • Keep track towards the end and carefully lift the lid 15 minutes before serving (30 minutes if using a slow-cooker) and add the bok choy, bell pepper, and leek. At the same time, remove the marrow bone. Scoop out the marrow and stir into the stew.
  • Taste and adjust with salt and pepper if necessary. Serve with sour cream and fresh cilantro.


Carbohydrates: 16g
Keyword low-carb
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