Best Keto Lamb Bhuna Curry (Instant Pot)

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  • prep time

    prep time

    10 min

  • cook time

    cook time

    30 min

  • ready time

    ready time

    40 min

Best Keto Lamb Bhuna Curry (Instant Pot)

This version of Keto lamb Bhuna is based on the classic North Indian curry, deliciously spiced with medium heat and perfect for those cooler months. This Keto curry does not have a lot of sauce and is typically thicker than many other curries. You can make this Keto lamb curry 1-2 days before a gathering or dinner party since pressure-cooked curries taste better when the flavors have time to develop and the spices infuse the meat.

Is curry Keto-friendly?

Yes! Curry can be safely enjoyed on a Keto diet since the base is typically made from onions, tomatoes, and spices. As with everything Keto, moderation is key.

I don't have an Instant Pot/ pressure cooker; can I still make this recipe?

Absolutely! You can still follow the instructions below if making this curry over the stove; just please note that the cooking times will take longer for the meat to get tender.

What kind of lamb should I use?

The cut of lamb is important for this dish as it is all about the succulent pieces of meat, so try to source cuts from the shoulder or loin where the meat is lean and cooks in less than 10 minutes in a pressure cooker, or 30-40 minutes over the stove.

Are there any ingredient substitutions?

Lamb is used for this recipe, but you can also use beef which will pressure cook well. For meat like chicken, or if making with tofu, we recommend not to pressure cook but to make this recipe over the stove.

What can I use instead of Kashmiri chili powder?

The closest you can get to replicating the taste of the Kashmiri chili is by combining 1 teaspoon of regular paprika with a ¼ teaspoon of cayenne. The paprika tastes similar to the Kashmiri chili, while the cayenne pepper brings the spice.

Can I adapt this recipe to other diets?

This dish is naturally gluten-free, and you can easily make this curry vegan by substituting the lamb for tofu or cauliflower florets. If making this adjustment, it is recommended not to pressure cook but to cook over the stove instead.

What can I serve with lamb Bhuna?

Serve this lamb Bhuna with a side of cauliflower rice and/or Keto Naan Bread. Don't forget to garnish with chopped cilantro over the top. You can also serve with a simple tomato, cucumber, and red onion salad, or a dollop of plain Greek yogurt on the side.

How to store this Keto curry?

This lamb Bhuna will keep chilled in the fridge for up to 5 days, or frozen for 2 months. Defrost in the fridge overnight and gently reheat in a saucepan over medium heat until piping hot throughout.

  • Net Carbs

    5.1 g

  • Fiber

    2.8 g

  • Total Carbs

    8.1 g

  • Protein

    34.5 g

  • Fats

    32.5 g

465 cals

Best Keto Lamb Bhuna Curry (Instant Pot)

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Diced Lamb

    Diced Lamb

    550 g

  • Onion, white, yellow or red, raw

    Onion, white, yellow or red, raw

    0.5 cup

  • Ginger Root Raw

    Ginger Root Raw

    1 tbsp

  • Garlic, fresh

    Garlic, fresh

    2 clove

  • Cloves Spice, whole (For flavor only)

    Cloves Spice, whole (For flavor only)

    4 piece

  • Whole peppercorns, Black

    Whole peppercorns, Black

    0.5 tsp

  • Cardamom pods, whole (For flavor only)

    Cardamom pods, whole (For flavor only)

    3 piece

  • Cinnamon Stick

    Cinnamon Stick

    1 piece

  • Bay leaf

    Bay leaf

    2 teaspoon

  • Star Anise, whole (for flavor only)

    Star Anise, whole (for flavor only)

    1 piece

  • Coconut Oil

    Coconut Oil

    2 tbsp

  • Cumin, ground

    Cumin, ground

    2 tsp

  • Coriander Seed Ground

    Coriander Seed Ground

    2 tsp

  • Kashmiri Chili Powder

    Kashmiri Chili Powder

    1 tsp

  • Garam masala

    Garam masala

    1 tsp

  • Turmeric, ground

    Turmeric, ground

    1 tsp

  • Tomato, canned

    Tomato, canned

    200 g

  • Water

    Water

    300 ml

  • Red bell peppers, raw

    Red bell peppers, raw

    1 small

  • Green hot chili pepper, raw

    Green hot chili pepper, raw

    1 medium

  • Salt, sea salt

    Salt, sea salt

    0.5 tsp

  • Cilantro Or Coriander Leaves Fresh Or Raw Herb

    Cilantro Or Coriander Leaves Fresh Or Raw Herb

    2 tbsp

Recipe Steps

steps 6

40 min

  • Step 1

    Dice the lamb into 1-inch cubes. Finely dice the onions, mince the garlic and grate the ginger. Add the lamb, onions, ginger, garlic, cloves, peppercorns, cinnamon stick, cardamom pods, bay leaves, and star anise to the instant pot, or large saucepan.
    Step 1
  • Step 2

    Press the saute function on the InstantPot, [or if using a saucepan, set it over medium heat]. Saute the meat and onions for 15 minutes, occasionally stirring, until the water in the meat is released and evaporated, and the onions have caramelized. Add the oil and cook for a further 5 minutes.
    Step 2
  • Step 3

    Add the ground cumin, ground coriander, chili powder, garam masala, and turmeric to the pot and stir through the meat. Pour in 50ml water and mix through. Simmer for 5 minutes and stir in between to ensure it doesn't burn.
    Step 3
  • Step 4

    Roughly chop the green chilies. Dice the red pepper into ½-inch pieces and set them aside. Pour in the remaining 250ml water to deglaze the pot's base, scraping any spices from the bottom. Add in the canned tomatoes and chilies and stir gently. Cover with the lid and set the valve to 'sealing,’ and pressure cook on high for 8 minutes. [If making over the stove, lower the heat to medium-low to a gentle simmer and cook for 20-25 minutes, occasionally stirring, or until the meat is tender. Add the red peppers in the last 5 minutes of cooking time to soften.]
    Step 4
  • Step 5

    When the time is up, carefully switch the valve to 'venting' and allow the pressure cooker to release the steam naturally for 10-15 minutes. Carefully stir the curry, taking care not to break the meat. Add the red peppers to the pot and saute for 5-8 minutes to soften and the sauce to thicken slightly.
    Step 5
  • Step 6

    Remove from heat. Transfer to a serving dish. Sprinkle with chopped cilantro and serve with cauliflower rice, Keto naan bread, a dollop of plain Greek yogurt, or a side salad of tomato, cucumber, and red onions. Enjoy!
    Step 6

Comments 4

  • Yorkshire red

    Yorkshire red 10 months ago

    Really tasty curry, very aromatic. The lamb works well as it absorbs all the spice. I made the Dukkah flatbread without the Dukkah to mop up the sauce.

    • recipewriter

      recipewriter 10 months ago

      I'm happy to hear you enjoyed it :)

  • ReginaPhallange

    ReginaPhallange 2 years ago

    I’ve never used so many spices before on 1 dish, so kinda pricey the first time. But this was yummy! Could probably do with beef too or even chicken which would be more cost effective than lamb.

    • JuicyJoyce

      JuicyJoyce 2 years ago

      Haha your fictitious name cracks me up! Totally a Phoebe.