Nut-Free Lamb Korma
Indulge in the rich, aromatic flavors of Nut-Free Lamb Korma, a perfect twist on the classic Indian dish that’s crafted without nuts—ideal for those with dietary restrictions. Tender cubes of marinated boneless lamb shoulder are slow-cooked to perfection in a creamy coconut milk base infused with warming spices like cardamom, cinnamon, and cumin. The tangy yogurt marinade, blended with garlic and fresh ginger, ensures every bite is bursting with flavor, while fresh cilantro and a zing of lemon add a bright finishing touch. Ready in just over 90 minutes, this nut-free korma is perfect for family dinners or special occasions, served with fluffy basmati rice or warm naan bread to soak up the luscious sauce. Rich, comforting, and allergy-friendly, it’s a dish that satisfies all!
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Recipe Information
Ingredients
- 500 grams boneless lamb shoulder
- 200 grams plain yogurt
- 1 large onion
- 4 garlic cloves
- 1 inch piece fresh ginger
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon chili powder
- 4 cardamom pods
- 2 bay leaves
- 2 tablespoons vegetable oil
- 400 milliliters coconut milk
- 1.5 teaspoons salt
- 1 bunch fresh cilantro
- 1 lemon
Instructions
Begin by cutting the lamb shoulder into approximately 2-inch cubes and set aside.
In a blender or food processor, combine the yogurt, roughly chopped onion, peeled garlic cloves, and peeled ginger piece. Blend until a smooth paste forms.
In a large bowl, mix the yogurt-onion paste with ground coriander, ground cumin, ground turmeric, ground cinnamon, chili powder, and 1 teaspoon of salt. Add the lamb cubes to this marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour to let the flavors meld.
Heat vegetable oil in a large, heavy-bottomed pot over medium heat. Add the cardamom pods and bay leaves. Sauté for about 2 minutes until they release their aroma.
Increase the heat to medium-high and add the marinated lamb and all the marinade to the pot. Stir and cook for around 10 minutes until the lamb begins to brown and the marinade starts to thicken.
Reduce the heat to medium, and pour in the coconut milk, stirring well to combine. Season with the remaining 0.5 teaspoon of salt.
Bring the mixture to a gentle simmer, then cover the pot, reduce the heat to low, and let it cook for approximately 60 minutes. Stir occasionally until the lamb is tender and the sauce has thickened to your liking.
Once cooked, taste and adjust seasoning if necessary. Chop the fresh cilantro and stir half of it into the korma just before serving.
Serve the Nut-Free Lamb Korma hot, garnished with the remaining fresh cilantro and a wedge of lemon on the side for an added zesty finish.
Nutrition Facts
Calories |
1941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.3 g | 170% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 4150 mg | 180% | |
| Total Carbohydrate | 93.3 g | 34% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 53.9 g | ||
| Protein | 107.7 g | 215% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 649 mg | 50% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3035 mg | 65% | |
*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.
