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Low-Carb Lamb Keema

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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!

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Hands-on Overall

Serving size 2 filled eggplant halves

Allergy information for Low-Carb Lamb Keema

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 2 filled eggplant halves)

Net carbs13.5 grams
Protein26 grams
Fat41 grams
Calories553 kcal
Calories from carbs 10%, protein 20%, fat 70%
Total carbs24.7 gramsFiber11.2 gramsSugars11.5 gramsSaturated fat14.2 gramsSodium780 mg(34% RDA)Magnesium89 mg(22% RDA)Potassium1,161 mg(58% EMR)

Ingredients (makes 2 servings)

  • 2 medium eggplants (aubergines), halved (600 g/ 1.3 lb)
  • 2 tbsp virgin avocado oil or ghee (30 ml)
  • pinch of sea salt and pepper, plus more to taste
  • 250 g ground lamb (8.8 oz)
  • 1/3 cup frozen peas (48 g/ 1.7 oz)
  • 2 tsp grated ginger
  • 2 tbsp tomato paste (30 g/ 1.1 oz)
  • 1 1/2 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/2 tsp garam masala
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground chili powder
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • Optional: Cucumber Raita to serve on top


  1. 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. Low-Carb Lamb Keema
  2. Generously brush the cut sides with the avocado oil (or ghee), and then sprinkle with salt and pepper. Low-Carb Lamb Keema
  3. 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. Low-Carb Lamb Keema
  4. 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. Low-Carb Lamb Keema
  5. 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. Low-Carb Lamb Keema
  6. 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. Low-Carb Lamb Keema
  7. When the eggplants are ready, remove them from the oven. Low-Carb Lamb Keema
  8. Top the eggplants with the prepared meat topping. Low-Carb Lamb Keema
  9. Finish with the prepared cucumber raita, or serve on the side with the filled eggplants. Low-Carb Lamb Keema
  10. 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. Low-Carb Lamb Keema

Ingredient nutritional breakdown (per serving, 2 filled eggplant halves)

Net carbsProteinFatCalories
Eggplant (aubergine), fresh
8.6 g2.9 g0.5 g75 kcal
Avocado oil, extra virgin
0 g0 g14 g124 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Lamb, minced (ground), 85% lean, 15% fat, raw
0 g21.4 g25.9 g319 kcal
Peas, edible-podded, frozen, unprepared
1 g0.7 g0.1 g10 kcal
Ginger root, fresh
0.3 g0 g0 g2 kcal
Tomato purée (paste, unsweetened)
1.1 g0.2 g0 g6 kcal
Cumin, ground
0.5 g0.2 g0.3 g5 kcal
Coriander seed, ground
0 g0 g0 g1 kcal
Turmeric, spices (dried, ground)
0.3 g0.1 g0 g2 kcal
Garam masala, spice mix
0.1 g0 g0 g1 kcal
Cinnamon, spices
0.1 g0 g0 g1 kcal
Spices, chili powder
0.1 g0 g0 g1 kcal
Onion powder, spices
0.8 g0.1 g0 g4 kcal
Garlic powder, spices
0.5 g0.1 g0 g3 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0.1 g0 g0 g1 kcal
Total per serving, 2 filled eggplant halves
13.5 g26 g41 g553 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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