Low Carb Lamb Korma
Indulge in the aromatic and rich flavors of Low Carb Lamb Korma, a luxurious Indian-inspired dish tailored for those embracing a low-carb lifestyle without losing out on taste. Tender lamb shoulder is slow-cooked in a creamy sauce of Greek yogurt, heavy cream, and almond flour, making it a perfect gluten-free alternative to traditional korma. Infused with warm spices like cardamom, cloves, cinnamon, and turmeric, this dish delivers a symphony of bold flavors that are sure to impress. The use of ghee adds depth and richness, while freshly chopped cilantro provides a vibrant, herby finish. Ready in just under two hours, this keto-friendly lamb korma is a comforting yet health-conscious option, ideal for pairing with steamed vegetables or a crisp green salad. Perfect for family dinners or a special occasion, this satisfying recipe lets you enjoy an authentic curry experience guilt-free!
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Recipe Information
Ingredients
- 1 kg Lamb shoulder
- 200 grams Greek yogurt
- 100 ml Heavy cream
- 3 tablespoons Ghee
- 2 large Onion
- 4 large Garlic cloves
- 1 inch piece Ginger root
- 50 grams Almond flour
- 6 Cardamom pods
- 5 Cloves
- 1 Cinnamon stick
- 2 Bay leaves
- 2 teaspoons Ground coriander
- 2 teaspoons Ground cumin
- 1 teaspoon Ground turmeric
- 1 teaspoon Red chili powder
- 1 teaspoon Salt
- 1 bunch Fresh cilantro
- 200 ml Water
Instructions
Cut the lamb shoulder into bite-sized pieces. Peel and thinly slice the onions. Finely chop the garlic and ginger.
Heat the ghee in a large heavy-bottomed pan over medium heat. Add the cardamom pods, cloves, cinnamon stick, and bay leaves. Fry for 1-2 minutes until fragrant.
Add the sliced onions to the pan and cook until golden brown, about 10 minutes, stirring occasionally.
Add the chopped garlic and ginger, cooking for another 2 minutes.
Stir in the ground coriander, cumin, turmeric, and red chili powder. Fry for a minute to release the spices' aroma.
Add the lamb pieces to the pan, turning to coat them in the spice and onion mixture. Cook until the lamb is browned on all sides, about 5-7 minutes.
Mix the almond flour with a little water to make a paste and add it to the pan.
Lower the heat and stir in the Greek yogurt and heavy cream until well combined, ensuring the yogurt does not curdle.
Add the water and salt, bring to a simmer, and then cover the pan. Cook slowly on low heat for about 1 hour, or until the lamb is tender.
Garnish with freshly chopped cilantro before serving. Enjoy your low carb lamb korma with a side of steamed vegetables or a green salad.
Nutrition Facts
Calories |
4278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 318.3 g | 408% | |
| Saturated Fat | 144.2 g | 721% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1227 mg | 409% | |
| Sodium | 3457 mg | 150% | |
| Total Carbohydrate | 94.6 g | 34% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 27.3 g | ||
| Protein | 247.9 g | 496% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 845 mg | 65% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 4391 mg | 93% | |
*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.
