Miniketo
ES

Keto Dinner

Muscat Gosht (Lamb in Spicy Tomato Gravy)

When I crave a hearty keto dinner, this Muscat Gosht always hits the spot. Tender lamb simmers in a fragrant tomato gravy infused with whole spices and dried chiles. It’s a rustic, one-pot meal that fills the kitchen with incredible aromas, and every bite feels like comfort food without the carbs.

15 min Prep time 45 min Cook time 60 min Total time 6 Servings 613 Calories
Muscat Gosht (Lamb in Spicy Tomato Gravy)

Ingredients

  • /4 pounds boneless lamb shoulder, cut into 1 1/2 inch pieces
  • onions, sliced
  • /4 cups chopped tomato
  • /3 tablespoons garlic paste
  • /3 tablespoons ginger paste
  • tablespoon black peppercorns
  • (3 inch) cinnamon stick
  • /4 cup dried chile de arbol peppers
  • whole cloves
  • teaspoon black cardamom seeds
  • tablespoons ghee
  • tablespoon salt

Instructions

  1. Step 1

    I start by gathering my ingredients—boneless lamb shoulder cut into chunks, sliced onions, chopped tomatoes, garlic and ginger pastes, and a medley of whole spices like peppercorns, cinnamon, cloves, cardamom seeds, and dried arbol peppers. I place a large wok or deep skillet over low heat and add everything except the ghee directly into the pan. A gentle stir combines the lamb with the aromatics, then I cover the pan tightly. Over the next 30 to 35 minutes, the lamb slowly cooks in its own juices, absorbing the warm spices and becoming incredibly tender. The kitchen fills with an irresistible scent. Once the meat is fork-tender, I uncover the wok and stir in the ghee. Raise the heat a little and simmer uncovered for 10 to 15 minutes, letting the sauce thicken into a rich, reddish-brown gravy that clings to every piece of lamb. Stir occasionally to keep it from sticking. The final dish is wonderfully rustic, with a deep, lingering heat from the chiles. I love scooping it over a bed of cauliflower rice or alongside a simple cucumber raita for a complete keto meal.

Chef's Tip

My secret is to toast the whole spices in a dry skillet for a minute until fragrant before adding them to the pan. It intensifies their aroma. Also, let the cooked dish rest off the heat for five minutes—this helps the sauce thicken slightly more and the spices to sing.

Storage Tips

Store leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stove with a splash of water or broth to loosen the gravy, as it thickens further when chilled. The flavors often deepen overnight, making it even better the next day.

Variation Tips

For a milder version, substitute the dried arbol peppers with a pinch of smoked paprika. You can also swap lamb for boneless chicken thighs; reduce cooking time to 20 minutes before adding ghee. Serve over zucchini noodles or with a side of sautéed greens for extra fiber. Add a handful of spinach during the last few minutes for a pop of color and nutrients.

Frequently Asked Questions