Dairy-Free Lamb Korma
Indulge in the rich, aromatic flavors of Dairy-Free Lamb Korma, a wholesome twist on the classic Indian dish that’s perfect for those avoiding dairy. Tender chunks of lamb shoulder are simmered to perfection in a luscious, coconut milk-based sauce infused with warm spices like cumin, coriander, turmeric, and garam masala, complemented by the subtle sweetness of almond meal. A touch of tomato paste adds depth, while minced garlic, grated ginger, and a cinnamon stick elevate the dish with layers of complexity. This hearty korma pairs beautifully with rice or dairy-free naan, making it an irresistible centerpiece for any flavorful feast. Ready in just over 90 minutes, it’s a comforting, crowd-pleasing delight for those craving both traditional and allergen-friendly cuisine.
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Recipe Information
Ingredients
- 500 grams Lamb shoulder, diced
- 3 tablespoons Coconut oil
- 1 large Onion, finely chopped
- 3 units Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Ground turmeric
- 1 teaspoon Garam masala
- 1 unit Cinnamon stick
- 400 ml Canned coconut milk
- 2 tablespoons Tomato paste
- 3 tablespoons Almond meal
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cilantro leaves, chopped
Instructions
Heat 2 tablespoons of coconut oil in a large pot or deep skillet over medium heat.
Add the diced lamb shoulder and brown it on all sides, about 5-7 minutes. Remove the lamb from the pot and set aside.
In the same pot, add the remaining coconut oil and the finely chopped onion. Cook until the onion is soft and translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the ground cumin, coriander, turmeric, garam masala, and the cinnamon stick. Stir for about 1 minute to toast the spices.
Return the browned lamb to the pot, mixing it with the spices.
Add the tomato paste, coconut milk, and almond meal to the pot. Stir well to combine.
Season with salt and black pepper and bring the mixture to a gentle simmer.
Cover the pot with a lid and simmer on low heat for about 1 to 1.5 hours, or until the lamb is tender and the sauce has thickened. Stir occasionally and add a little water if it gets too thick.
Once the lamb is tender, adjust seasoning with more salt and pepper if needed.
Garnish with chopped cilantro leaves before serving.
Serve hot with rice or dairy-free naan.
Nutrition Facts
Calories |
2649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.0 g | 301% | |
| Saturated Fat | 147.1 g | 736% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2365 mg | 103% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 18.6 g | ||
| Protein | 107.4 g | 215% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 358 mg | 28% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 3193 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
