Paleo Lamb Korma
Dive into the creamy, aromatic world of Paleo Lamb Korma, a wholesome twist on the beloved Indian classic that’s both gluten-free and dairy-free. Tender cubes of boneless lamb shoulder are simmered to perfection in a rich sauce made from coconut milk, almond butter, and a medley of warming spices like coriander, cumin, turmeric, and cinnamon. Infused with fresh ginger, garlic, and bay leaves, this nutrient-packed dish is bursting with bold flavors while staying true to paleo principles. Finished with a touch of lime juice and garnished with fresh cilantro, it’s the ultimate comforting meal for dinner parties or hearty weeknight dinners. Ready in just over 90 minutes, this korma pairs beautifully with cauliflower rice or roasted vegetables for a satisfying and healthy feast.
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Recipe Information
Ingredients
- 2 pounds boneless lamb shoulder
- 2 tablespoons coconut oil
- 1 large yellow onion
- 2 inches fresh ginger
- 4 large garlic cloves
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 can canned coconut milk
- 2 tablespoons almond butter
- 1 cup chicken broth
- 2 whole bay leaves
- 0.5 cup fresh cilantro
- 2 tablespoons fresh lime juice
Instructions
Cut the lamb into 1.5-inch cubes, trimming off excess fat if necessary.
Peel and finely dice the onion. Grate the ginger and mince the garlic cloves.
In a large, heavy-bottomed pot, melt the coconut oil over medium-high heat.
Add the diced onion to the pot and sauté until translucent, about 5-7 minutes.
Stir in the ginger and garlic, cooking until fragrant, about 1-2 minutes.
Add the ground coriander, cumin, turmeric, cinnamon, cayenne pepper, salt, and black pepper to the pot. Stir to coat the onion mixture with the spices.
Increase the heat to high and add the lamb pieces, browning them on all sides for about 5-7 minutes.
Once browned, add the coconut milk, almond butter, chicken broth, and bay leaves to the pot. Stir well to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for about 1 hour, stirring occasionally, until the lamb is tender.
After 1 hour, remove the lid and increase the heat slightly to let the sauce thicken to your liking, about 10-15 minutes more.
Remove from heat, stir in the fresh lime juice, and adjust seasoning with additional salt or pepper if needed.
Garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
3830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 324.1 g | 416% | |
| Saturated Fat | 181.5 g | 907% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 3598 mg | 156% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 22.2 g | ||
| Protein | 187.0 g | 374% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 428 mg | 33% | |
| Iron | 34.5 mg | 192% | |
| Potassium | 4422 mg | 94% | |
*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.
