A low-carb, nutrient-rich dry curry made with grass-fed lamb. Free of nightshades (tomatoes, chili peppers) for less irritation, with the natural sweetness of pumpkin and the umami of bone broth as key flavors. Serve with cauliflower rice for a healthy meal. Convenient for freezing and meal prepping.
About this recipe
We created this recipe because we heard requests for a satisfying curry without tomatoes or chili peppers. By combining grass-fed lamb, bone broth, and pumpkin, we've created a dish with a deep flavor that's also gentle on the stomach. We especially recommend it for those who are carb-conscious, sensitive to nightshade vegetables, or looking to get plenty of protein and minerals. When we actually made it, the balance of spice aroma and pumpkin sweetness turned out even better than we expected.Ingredients (serves 3-4)
- Ground lamb (grass-fed recommended) 300g (if you don't have ground meat, finely chop block meat or thinly sliced meat)
- Onion 1/2 (minced) *Can be omitted if you are sensitive to it
- Garlic 1 clove (minced) *Can be omitted if you are sensitive to it
- Pumpkin 1/4 (approx. 120g, peeled and diced)
- Bone broth (chicken or beef) 2 cups (approx. 400ml)
- Coconut oil or ghee 1 tablespoon
- Bay leaves 1-2
- Salt 1/2-1 tsp (adjust to taste)
- Spices:
- Cumin 2 tsp
- Coriander 2 tsp
- 1 tsp cinnamon
- 1 tsp turmeric
- 1 tsp ginger powder
- 1/2 tsp black pepper
- 1/2 tsp cardamom
- Nutmeg 1/2 tsp
- Your favorite herbs (cilantro, Italian parsley, etc.) for garnish
- Side dish: cauliflower rice or brown rice
Instructions
- Preparation: Peel the pumpkin and cut it into 1cm cubes. Finely chop the onion and garlic. It's easier to work if you combine the spices beforehand.
- Warm a frying pan over medium heat and add coconut oil (or ghee). Add the onion and garlic and sauté until translucent (about 5 minutes). If you are sensitive to garlic, you can omit it.
- Add the pumpkin and sauté over medium heat until the surface is browned (5-7 minutes). Roasting it this way enhances its sweetness.
- Add the lamb and sauté, breaking up any clumps, until it is thoroughly cooked and changes color. If there's a lot of liquid, sauté over high heat to evaporate it.
- Add the bone broth, bay leaf, combined spices, and salt. Cover and simmer over medium to low heat for 20-30 minutes. Taste and adjust the salt midway through. It's ready when most of the liquid has evaporated and the pumpkin is tender and creamy.
- Serve in a bowl, sprinkle with your favorite herbs, and enjoy with cauliflower rice.
Nutrition & Health Points
This recipe uses lamb as a protein source, which is rich in iron and B vitamins. Grass-fed lamb may contain omega-3s and conjugated linoleic acid (CLA), providing high-quality fats. Bone broth can supply collagen, amino acids like glycine, and minerals, contributing to gut and joint health. Pumpkin is rich in beta-carotene and dietary fiber, offering natural sweetness that provides satisfaction without added sugar. Spices such as cumin, turmeric, and ginger are expected to have antioxidant and digestion-promoting effects, allowing those who wish to avoid nightshades (chili peppers, tomatoes) to still enjoy a flavorful dish.Arrangement Tips
- If you want more spice, add chili flakes or cayenne pepper (avoid if you are sensitive to nightshades).
- For a richer flavor, add 2-3 tablespoons of coconut milk at the end to make it creamier.
- If you want to make it plant-based, you can substitute lamb with ground soy meat or crumbled tempeh, and bone broth with vegetable broth.
- If you use zucchini or cauliflower instead of pumpkin, the dish will be even lower in carbohydrates.
- Meal prep: Can be stored in the refrigerator for 3 days, or in the freezer for about 1 month. Adjust seasoning and reheat after thawing.