Soy-Free Lamb Korma
Discover the rich, aromatic flavors of this Soy-Free Lamb Korma, a mouthwatering twist on the traditional Indian curry. Tender, slow-cooked lamb shoulder is simmered in a creamy, dairy-free coconut milk base, layered with bold spices like garam masala, turmeric, and ground coriander. The addition of almond meal adds a subtle nutty depth that beautifully enhances the velvety texture of the dish. With hints of fresh ginger, garlic, and warm cinnamon, this recipe delivers a perfectly balanced blend of heat and fragrance. Ready in under two hours, this comforting, protein-packed meal is ideal for dinner, especially when served with fluffy basmati rice or pillowy naan. Gluten-free and soy-free, it’s perfect for those with dietary restrictions looking for a flavorful and satisfying curry experience.
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Recipe Information
Ingredients
- 1.5 pounds Lamb shoulder, cubed
- 2 tablespoons Coconut oil
- 1 Large onion, finely chopped
- 4 Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 2 teaspoons Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Ground turmeric
- 1 teaspoon Garam masala
- 1 Cinnamon stick
- 4 Green cardamom pods
- 0.5 teaspoon Cayenne pepper
- 1 can (13.5 oz) Canned coconut milk
- 0.5 cup Almond meal
- 1 teaspoon Salt
- 0.25 cup Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Heat the coconut oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and ginger, and cook for another 2 minutes until fragrant.
Add the ground coriander, cumin, turmeric, garam masala, cinnamon stick, cardamom pods, and cayenne pepper to the pot. Stir to coat the onions and cook the spices for 1 minute, being careful not to burn them.
Increase the heat to medium-high and add the lamb cubes. Cook, stirring occasionally, until the lamb is browned on all sides.
Reduce the heat to medium and pour in the coconut milk, stirring to combine. Add the almond meal and salt, and stir again until the mixture is well combined.
Cover the pot and let it simmer on low heat for about 1 to 1.5 hours, stirring occasionally, until the lamb is tender and the flavors have melded together.
Remove the lid and add the lemon juice, adjusting salt if necessary. Let the korma simmer uncovered for another 10 minutes to thicken slightly.
Discard the cinnamon stick and cardamom pods. Garnish the korma with chopped cilantro and serve hot with basmati rice or naan bread.
Nutrition Facts
Calories |
3579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 306.2 g | 393% | |
| Saturated Fat | 175.1 g | 875% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 660 mg | 220% | |
| Sodium | 2942 mg | 128% | |
| Total Carbohydrate | 71.3 g | 26% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 21.9 g | ||
| Protein | 159.1 g | 318% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 471 mg | 36% | |
| Iron | 36.0 mg | 200% | |
| Potassium | 3929 mg | 84% | |
*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.
