Baked Lamb


A simple, yet delicious staple dinner for winter months.

Serves 5


75g butter
350g stewing lamb, diced
1 medium onion (150g)
1 clove garlic, crushed (3g)
2cm thumb ginger, freshly ground (5g)
50g ground almonds
1 green chilli pepper, finely chopped (20g)
1 tsp cardamom pods (1.8g)
1/2 tsp chilli powder (1.4g)
1/2 tsp pepper, black (1.1g)
1/2 tsp ground cumin seeds, whole or ground (1g)
200g coconut milk, canned
150g homemade chicken stock


  1. Melt some butter in a frying pan and brown the lamb in batches.
  2. In a casserole dish, heat the rest of the butter and gently saute the onion until soft. 
  3. Add garlic, ginger, ground almonds and all the spices and cook for 5 minutes while stirring well.
  4. Transfer the lamb to the casserole dish, add the chicken stock and coconut oil and bring to the boil. Cover with a lid and bake in the oven for 1 hour. 

Per Portion (202g)

480 Kcal
40g fat
5.1g Carbohydrates
2.3g Fibre
24g Protein

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About Patricia Daly

Patricia Daly is an experienced and internationally recognized nutritional therapist (MSc, dipNT, mBANT, rCNHC) specialising in the personalised application of ketogenic metabolic therapies for recovery from chronic health challenges. She credits the ketogenic lifestyle for successfully quieting an aggressive eye tumour she was diagnosed with fifteen years ago. In 2021, she completed her MSc degree in “Advanced Nutrition in Research and Practice” at Middlesex University in London.

Patricia is co-author of The Ketogenic Kitchen, a best-selling cookbook that includes meal plans for therapeutic carbohydrate restriction. Born in Switzerland and living in Ireland, Patricia is a proud founding and advisory member of the European Keto Live Center based in Switzerland. Nothing makes her prouder than witnessing her clients transform from by-standers to active and empowered participants on their health journey.

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