Low Carb Lamb Kebabs In A Saffron Gravy
A mouthwatering Lamb kebab (low carb) made with no bread or eggs, just spices and greens, cooked in a spicy saffron yogurt gravy with soft cooking potatoes (omit for a total low carb dish). The best part about this dish is the kebabs are cooked directly into gravy soaking up all the flavor and are deliciously soft when eating with some freshly made roti. I honestly just cooked without measuring so the recipe is estimated measurements.
Low Carb Lamb Kebabs In A Saffron Gravy



  • 500 gram washed and drained lamb mince
  • 1 finely diced onion
  • Freshly chopped coriander and mint
  • Red chilli ginger and garlic paste
  • Chopped green chillies
  • 1/4 tsp turmeric
  • 1 tsp Kashmiri mixed masala
  • 1 tsp Jeera powder
  • 1 tsp Kashmiri chilli powder
  • 1 tsp green masala chutney (Optional)
  • Salt
  • 1 tbsp fried onions


  • 1 sliced onion
  • Curry leaves
  • 3 potatoes peeled and cut in half (Omit  for a total low carb dish)
  • 1 tbsp full cream yogurt
  • 1 to 2 tsp red chilli ginger and garlic paste
  • 1 fresh garlic clove chopped
  • Pinch of saffron to a 1/2 cup of boiling water
  • 6 large jam tomatoes (blanched, peeled and liquidised)
  • 2 sliced green chillies
  • 1 Tsp green masala chutney
  • Whole spices - cinnamon sticks, cloves, dried red chillies, pinch of jeera and mustard seeds
  • 2 tsp jeera powder
  • Pinch of sugar
  • 1/2 tsp turmeric
  • 2 tbsp Kashmiri mixed masala (according to your taste)
  • 1 tsp garam masala
  • Olive oil
  • Salt to taste
  • Chopped coriander and fried onions for garnish
  • 2 tbsp fresh cream



  1. Add all of the kebab ingredients together, mix and roll into balls. Leave in fridge while cooking your gravy.


  1. Heat the oil in a pot adding all the whole spices cook for about a minute. Add the onions, green chillies, garlic, leaving it to simmer on low until light brown.
  2. Add the tomato, cook for about 5 minutes, add the yogurt, stir and cook for 2 minutes.
  3. Add freshly chopped coriander, red chilli ginger and garlic paste, turmeric, jeera powder, mixed masala, garam masala, green masala chutney stir and cook for a few minutes.
  4. Add potatoes.
  5. Add saffron water, salt and pinch of sugar. Letting it cook on slow till potatoes are half cooked.
  6. Gently place the kebabs into the gravy allowing to cook through for about 10 to 15 minutes on low or until kebabs are cooked through.
  7. Pour fresh cream 5 minutes before done.
  8. Garnish with freshly chopped coriander and fried onions.