Go Back
Print Recipe
4 from 167 votes

Low Carb Nut-Free Lamb Korma Curry

2 minutes
Calories: 610kcal

Ingredients

  • 4 pounds lamb shoulder (cut into a large dice)
  • 1 inch ginger (cut into a large dice)
  • 6 cloves garlic
  • 1 small onion
  • 3 ounces ghee
  • 1 cinnamon sticks
  • 2 tablespoons garam masala
  • 1 1/2 tablespoons ginger (cut into a large dice)
  • 1 1/2 tablespoons coriander (cut into a large dice)
  • 1 1/2 tablespoons cumin (cut into a large dice)
  • 2 teaspoons chili powder (cut into a large dice)
  • 2 teaspoons turmeric (cut into a large dice)
  • 1 cup heavy cream
  • 1 cup water
  • 2 teaspoons salt
  • 1 teaspoon white pepper
  • 11 ounces greek yogurt (cut into a large dice)
  • 4 pounds lamb shoulder (cut into a large dice)
  • 1 inch ginger
  • 6 cloves garlic
  • 1 small onion
  • 3 ounces ghee
  • 1 cinnamon sticks
  • 2 tablespoons garam masala
  • 1 1/2 tablespoons ginger (cut into a large dice)
  • 1 1/2 tablespoons coriander (cut into a large dice)
  • 1 1/2 tablespoons cumin (cut into a large dice)
  • 2 teaspoons chili powder (cut into a large dice)
  • 2 teaspoons turmeric (cut into a large dice)
  • 1 cup heavy cream
  • 1 cup water
  • 2 teaspoons salt
  • 1 white pepper (cut into a large dice)
  • 11 ounces greek yogurt (cut into a large dice)

Instructions

  • Place the ginger, garlic and onion into your food processor and blend until very finely chIn a small bowl, measure out the garam masala, ground ginger, coriander, cumin, kashmiri chili and turmeric, and stir to combine.In a large saucepan place the ghee and heat over low heat.Add the onion mixture and cinnamon stick and saute over low heat for 10-15 minutes until translucent and beginning to caramelize.Increase the heat to medium and add the diced lamb.
  • Saute until browned.Add the spice mixture and stir to coat the lamb.Add the cream and water, stir well and bring the saucepan to a simmer.Drop the heat to low and half cover the saucepan.
  • Simmer, stirring occasionally for 2 hours.
  • The sauce will reduce just below the meat.
  • If the saucepan is becoming too dry add another ½ cup of water.Add the salt, pepper and yogurt and mix well.
  • Continue to simmer for another 10 minutes before removing from the heat.Serve with Indian Cauliflower Rice.