Method
Note: This recipe doesn't make use of additional fats. Instead we swap sirloin steak for lamb - naturally higher in fat, add greek yoghurt and poppadums. The end result still fits within the macros, is low in calories, and low in carbohydrates.
Before starting, dice your onion, garlic and ginger and your lamb steaks. Combine all the spices except the turmeric and chilli powder. You will want to grind your star anise, cardamom pod and clove into a powder or you may find your self crunching on a nasty surprise. If you're in a rush and don't mind, just throw them in whole when required and dodge them when you eat.
Melt the coconut oil in a small frying pan.
Add the onion, garlic and ginger and fry on a medium heat until soft.
Dice the lamb steaks, removing any visible fat, and add to the frying pan along with the turmeric and chilli powder.
Stir and coat the lamb steaks and allow the lamb to brown.
Add the rest of the spices and stir for another minute before adding the tinned tomato.
Bring to the boil then lower to a simmer. Simmer for as long as you can resist! (ideally at least 20-30 minutes, but longer if you have time. The longer you simmer the more tender the lamb.
Take off the heat - at this point, if you are batch cooking, portion off your curry for freezing - don't stir in the yoghurt, best to stir this in fresh.
Stir in your yoghurt, chop the coriander and sprinkle on top. Serve with the poppadums.