The Low Carb Jumpstart

Low carb Indian lamb stew

Carbs: 16g

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.


10 mins


195 mins


Main Course


  • 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
     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
  • 1
    lamb bone
     for marrow


  1. Prep the meat and vegetables. If using a clay pot, soak it in water for half an hour prior to using it.

  2. Add all of the ingredients for the stew to the soaked clay pot or your slow cooker. Place the marrow bone in the middle.

  3. 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.

  4. 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.

  5. Taste and adjust with salt and pepper if necessary. Serve with sour cream and fresh cilantro.


The spices in this dish go nicely with the rich lamb meat, but it's perfectly fine to use beef or pork. Consider combining different kinds of meat. Use marrow bone and pork spare ribs that are less lean than, for example, roast beef or pork roast.

Feel free to substitute other hearty greens for the bok choy.