Low Fat Lamb Korma
Indulge in the rich flavors of this **Low Fat Lamb Korma**, a lighter twist on the classic Indian curry that doesn’t skimp on taste. Made with lean lamb shoulder or leg, creamy low-fat yogurt, and aromatic spices like garam masala, cardamom, and cinnamon, this dish is a comforting yet health-conscious choice for curry lovers. The lamb is marinated and slow-cooked with crushed tomatoes and fragrant spices, resulting in tender, melt-in-your-mouth bites enveloped in a rich, flavorful sauce. Perfectly balanced between indulgence and nourishment, serve this lighter korma with fluffy steamed rice or warm whole wheat naan for a meal that’s both satisfying and guilt-free. Ready in just under two hours and packed with wholesome ingredients, this low-fat recipe is your new go-to for weeknight dinners or weekend treats.
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Recipe Information
Ingredients
- 500 grams Lean lamb shoulder or leg, trimmed and diced
- 150 grams Low-fat plain yogurt
- 1 large Onion, finely chopped
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 4 Cardamom pods, crushed
- 1 Cinnamon stick
- 1 Bay leaf
- 200 grams Crushed tomatoes
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Olive oil
- 250 milliliters Water
Instructions
In a large bowl, combine the lamb pieces with the yogurt, garlic, ginger, ground coriander, ground cumin, turmeric powder, and salt. Mix thoroughly until the lamb is well coated. Cover and marinate in the refrigerator for at least 30 minutes, preferably overnight for the best flavor.
Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onions and saute until they are soft and golden brown, about 8-10 minutes.
Add the crushed cardamom pods, cinnamon stick, and bay leaf to the onions. Stir for about a minute until they release their aromas.
Add the marinated lamb pieces to the pot, stirring until the meat is browned on all sides, approximately 5-7 minutes.
Pour in the crushed tomatoes and water, bring to a simmer, and then reduce the heat to low. Cover the pot and let it simmer gently for about 1 hour, stirring occasionally, until the lamb is tender.
Stir in the garam masala and adjust the salt to taste. Let it simmer for another 10 minutes uncovered, to allow the flavors to meld and the sauce to thicken.
Remove from heat and let the korma stand for a few minutes before serving.
Garnish with fresh cilantro before serving. Enjoy your low-fat lamb korma with steamed rice or whole wheat naan.
Nutrition Facts
Calories |
1654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.9 g | 152% | |
| Saturated Fat | 43.9 g | 219% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 409 mg | 136% | |
| Sodium | 2871 mg | 125% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 23.5 g | ||
| Protein | 114.0 g | 228% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 538 mg | 41% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2815 mg | 60% | |
*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.
