Keto Lamb Korma
Indulge in the rich and aromatic flavors of Keto Lamb Korma, a low-carb twist on the classic Indian dish that prioritizes wholesome ingredients for a guilt-free indulgence. Tender cubes of lamb shoulder are gently simmered in a velvety sauce infused with a medley of warming spices like cumin, turmeric, and cardamom, while unsweetened coconut milk and heavy cream create a luscious texture free from added carbs. Toasted slivered almonds and fresh cilantro add a delightful crunch and herbal brightness to this hearty, satisfying recipe. Ready in just under two hours, this dish is perfect for weekend dinners or special occasions. Serve it with cauliflower rice or your favorite keto-friendly sides to complete the feast. Perfectly spiced, creamy, and filling, this Keto Lamb Korma will quickly become a go-to for those embracing flavorful, low-carb dining!
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Recipe Information
Ingredients
- 2 pounds Lamb shoulder, boneless, cut into 1-inch cubes
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Ghee or unsalted butter
- 1 large Onion, finely chopped
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cardamom
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Cayenne pepper
- 1.5 cups Unsweetened coconut milk
- 0.5 cup Heavy cream
- 0.25 cup Slivered almonds, toasted
- 2 tablespoons Fresh cilantro, chopped
Instructions
Season the lamb cubes with salt and black pepper.
Heat the ghee or butter in a large pot or Dutch oven over medium-high heat.
Add the lamb in batches to brown the pieces, about 4 minutes per batch, removing them to a plate as they brown and ensuring not to overcrowd the pot.
In the same pot, lower the heat to medium and add the chopped onion. Sauté until the onion is soft and golden, about 5 minutes.
Add the garlic and ginger, cooking until fragrant, about 1 minute.
Stir in the cumin, coriander, turmeric, cinnamon, cardamom, cloves, and cayenne pepper. Cook the spices, stirring frequently, for about 2 minutes to toast them and release their aromas.
Return the browned lamb to the pot, along with any collected juices, and stir to coat the meat in the spices.
Pour in the coconut milk and bring the mixture to a simmer.
Cover the pot, reduce the heat to low, and let it gently cook for 60-75 minutes, or until the lamb is tender.
Stir in the heavy cream and let it heat through for about 5 minutes.
Adjust the seasoning with additional salt and pepper, to taste.
Garnish with toasted almonds and fresh cilantro before serving.
Nutrition Facts
Calories |
3289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.3 g | 350% | |
| Saturated Fat | 122.1 g | 610% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 867 mg | 289% | |
| Sodium | 3124 mg | 136% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 9.6 g | ||
| Protein | 173.9 g | 348% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1001 mg | 77% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 2987 mg | 64% | |
*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.
