Low-Carb Lamb Keema

Martina SlajerovaUpdated 8 September 2026★★★★★5.0 (7 ratings)

Ready in 50m
13.5 g net carbs
480 kcal
Serves 2

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Low-Carb Indian Lamb Keema (keto, gluten-free, grain-free)

This is a classic Indian Lamb Keema recipe made low-carb! It's made with ground lamb, peas and lots of amazing spices and aromatics. It's the perfect dish to serve with grilled eggplants and cucumber mint raita.

Is Lamb Keema Low-Carb?

Just like many Indian dishes, traditional lamb keema is typically served with rice and/or naan bread. None of these options are suitable for a healthy low-carb diet. Instead, in this recipe we're skipping the high-carb sides and serving this deliciously juicy spiced meat in grilled eggplants and topped with fresh cucumber raita.

This is still a fantastic low-carb dinner option even though it may be too high in carbs for those who follow the classic keto diet. If your carb limit or at least 25 to 30 grams of net carbs per day, this is a suitable option for you. To keep your daily carbs low, make sure to opt for a lower carb breakfast and/or lunch.

Low-Carb Sides to Serve With Lamb Keema

Instead of grilled eggplants used in this recipe you can serve this dish with Cauliflower Rice, Shirataki Rice or Keto Naan Bread. All of these sides which will drop the carb count even more in case that's what you're looking for. The Cucumber Raita is optional but highly recommended!

Step-by-step

Preheat the oven to 210 °C/ 410 °F (fan assisted), or 230 °C/ 445 °F (conventional). Cut the eggplants (aubergines) in half lengthwise. Score the flesh in a crisscross pattern with a sharp knife.
Generously brush the cut sides with the avocado oil (or ghee), and then sprinkle with salt and pepper.
Place on a baking tray, cut-side up, and roast in the oven for 30 to 40 minutes, until the flesh is cooked through and golden.
Meanwhile, prepare the meat filling. Heat a pan over a medium-high heat. Add the ground lamb and break with a spatula (no need to grease as there's plenty of fat). Cook until browned and opaque, for 5 to 8 minutes.
Add the peas, grated ginger, tomato paste, spices, garlic powder and onion powder. Stir to combine and cook for another 8 to 10 minutes, until the peas are tender. Take off the heat and keep warm.
Note: The meat mixture pictured above was enough to fill 8 eggplant halves. I halved the amount of the meat mixture needed for the 4 eggplant halves as per the recipe.
Optionally, you can make some Cucumber Raita to serve on top. Since it's used as a topping, you'll only need about a quarter of the amount used in the recipe. You can store any leftover raita in the fridge for up to 2 days.
When the eggplants are ready, remove them from the oven.
Top the eggplants with the prepared meat topping.
Finish with the prepared cucumber raita, or serve on the side with the filled eggplants.
Serve warm. If you don't plan to serve them, store the roasted eggplants, meat mixture and cucumber raita in three separate containers in the fridge for up to 4 days. Reheat and top before serving.

Recipe