Whole30 Lamb Korma
Immerse yourself in the rich, aromatic flavors of this Whole30 Lamb Korma, a wholesome twist on the classic Indian-inspired dish. Tender lamb shoulder is slow-simmered in a luxurious, spice-infused sauce made with creamy coconut milk, almond butter, and warming spices like cinnamon, cardamom, and turmeric. This recipe swaps traditional dairy and sugar for Whole30-compliant ingredients, including ghee for a buttery base and pureed tomatoes for a touch of natural sweetness. With every bite, you’ll enjoy succulent meat and a perfectly balanced blend of savory, nutty, and mildly spicy flavors. Ideal for meal prep or a comforting family dinner, this paleo-friendly, gluten-free dish pairs beautifully with cauliflower rice or a fresh salad. Ready in under two hours, this lamb korma delivers restaurant-quality taste in the comfort of your kitchen.
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Recipe Information
Ingredients
- 2 pounds lamb shoulder
- 2 tablespoons ghee
- 1 medium, finely chopped yellow onion
- 4 cloves, minced garlic
- 1 tablespoon, minced fresh ginger
- 1 cup pureed tomato
- 1 can (13.5 oz) coconut milk
- 2 tablespoons almond butter
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 cinnamon stick
- 5 cardamom pods
- 4 cloves
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped for garnish fresh cilantro
Instructions
Cut the lamb shoulder into 1-inch cubes and set aside.
In a large, heavy-bottomed pot, heat the ghee over medium heat until melted.
Add the chopped onion and sauté for about 5 minutes, until softened and translucent.
Stir in the minced garlic and ginger, cooking for an additional 2 minutes until fragrant.
Add ground cumin, coriander, and turmeric to the onion mixture and stir well to combine.
Add the lamb cubes to the pot, increase the heat to medium-high, and brown the meat on all sides for about 5-7 minutes.
Pour in the pureed tomato and bring the mixture to a simmer. Cook for 5 minutes while stirring occasionally.
Lower the heat to medium, and stir in coconut milk and almond butter until evenly mixed.
Add the cinnamon stick, cardamom pods, cloves, bay leaf, salt, and black pepper.
Cover the pot, reduce the heat to low, and let the korma simmer gently for about 60-75 minutes, or until the lamb is tender and the flavors meld.
Stir the korma occasionally and add a bit of water if the sauce reduces too much.
Once the lamb is tender, remove the whole spices (cinnamon stick, cardamom pods, cloves, and bay leaf).
Garnish the korma with chopped fresh cilantro before serving.
Serve hot with cauliflower rice or a salad to keep the dish Whole30 compliant.
Nutrition Facts
Calories |
775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 681 mg | 30% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 11.0 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1032 mg | 22% | |
*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.
