You can tell by our recipe index that we enjoy curry, it’s a hearty, flavorsome meal that is great at any time of year. This recipe is our Low Carb Nut-Free Lamb Korma Curry, a mild dish with a lovely blend of spices.
Korma is not one particular Indian curry, but a method of slow cooking similar to braising. Essentially a wide range of dishes could be described as being a “Korma.” We’ve deviated from restaurant style Kormas by keeping our low-carb version nut-free.
Lamb shoulder is an ideal cut for curry, it is layered with fat and connective tissues that break down into tender morsels when cooked low & slow. It is also considered a “2nd class” cut, meaning, it’s generally half the price of the leg or rump, ask your local butcher to debone and dice it for you.
The recipe makes 15 serves. We served ours with a side of cauliflower rice, there is a flavor explosion in every mouthful thanks to the whole spices.
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Ingredients for Making Your Low Carb Nut Free Lamb Korma Curry:
- 4 pounds of Lamb Shoulder, cut into a large dice
- 1 inch knob of Ginger
- 6 cloves of Garlic
- 1 small Onion
- 3 ounces of Ghee
- 1 Cinnamon Stick
- 2 tablespoons of Garam Masala
- 1 ½ tablespoons of Ginger, ground
- 1 ½ tablespoons of Coriander, ground
- 1 ½ tablespoons of Cumin, ground
- 2 teaspoons of Kashmiri Chili Powder
- 2 teaspoons of Turmeric, ground
- 1 cup of Heavy Cream
- 1 cup of Water
- 1-2 teaspoons of Salt
- 1 teaspoon of White Pepper
- 11 ounces of Full Fat Greek Yogurt
Instructions for Making Your Low Carb Nut-Free Lamb Korma Curry:
- Place the ginger, garlic and onion into your food processor and blend until very finely chopped.
- In 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 our Indian or cilantro low-carb rice.
Do you work in the metric measuring system? It’s easy to switch the units from US imperial to metric with the drop down menu on the recipe card below.
If you want to make a larger batch of Low Carb Nut-Free Lamb Korma, simply adjust the serving amounts in our easy to use recipe card below. The measurements and ingredients will adjust themselves, and all you have to do is follow the method.