Low Sodium Lamb Korma
Indulge in the rich, aromatic flavors of this Low Sodium Lamb Korma—a heart-healthy twist on a classic Indian dish. Perfectly tender pieces of marinated lamb are slow-cooked in a creamy blend of coconut milk, ground almonds, and fragrant spices like cardamom, cinnamon, and garam masala, ensuring every bite is bursting with flavor despite its reduced salt content. A base of yogurt in the marinade tenderizes the lamb while infusing it with tangy depth, and the addition of fresh ginger, garlic, and cilantro elevates the dish with vibrant, fresh notes. This nutrient-rich and low sodium recipe comes together with ease, making it an excellent choice for those looking to enjoy a comforting and flavorful meal without sacrificing heart health. Pair it with steamed basmati rice or warm naan for an irresistible dining experience.
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Recipe Information
Ingredients
- 500 grams lamb shoulder, trimmed and cubed
- 250 grams plain Greek yogurt
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 3 cardamom pods, crushed
- 1 cinnamon stick
- 1 bay leaf
- 3 tablespoons almonds, blanched and finely ground
- 200 ml coconut milk
- 2 tablespoons oil (vegetable or sunflower)
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh lemon juice
Instructions
In a large bowl, combine the lamb pieces with the yogurt, coriander, cumin, turmeric, and garam masala. Mix well, cover, and marinate in the refrigerator for at least 2 hours or overnight for best results.
Heat the oil in a large, heavy-bottomed pan over medium heat. Add the chopped onion and cook until soft and golden brown, about 8-10 minutes.
Add the minced garlic and grated ginger to the onions, and sauté for 2 minutes until fragrant.
Stir in the cardamom pods, cinnamon stick, and bay leaf, and cook for another 2 minutes, allowing the spices to release their flavors.
Add the marinated lamb along with all the marinade to the pan. Cook for about 5 minutes until the lamb is browned on all sides.
Add the ground almonds and coconut milk to the pan, stirring to mix all the ingredients thoroughly. Reduce the heat to low, cover, and let it simmer gently for 1 to 1.5 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.
Once the lamb is cooked and the sauce is rich and creamy, remove the cinnamon stick and bay leaf.
Stir in the fresh lemon juice and taste for seasoning, keeping in mind it is a low sodium dish. Adjust spices if necessary.
Garnish with chopped cilantro before serving. Serve hot with steamed basmati rice or naan.
Nutrition Facts
Calories |
2029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.7 g | 188% | |
| Saturated Fat | 48.3 g | 242% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 492 mg | 21% | |
| Total Carbohydrate | 65.5 g | 24% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 31.3 g | ||
| Protein | 124.4 g | 249% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 600 mg | 46% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2527 mg | 54% | |
*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.
