Low Carb Nut-Free Lamb Korma CurryYou 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.

Low Carb Nut-Free Lamb Korma Curry

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Ingredients for Making Your Low Carb Nut Free Lamb Korma Curry:

Instructions for Making Your Low Carb Nut-Free Lamb Korma Curry:

  1. Place the ginger, garlic and onion into your food processor and blend until very finely chopped.
  2. In a small bowl, measure out the garam masala, ground ginger, coriander, cumin, kashmiri chili and turmeric, and stir to combine.
  3. In a large saucepan place the ghee and heat over low heat.
  4. Add the onion mixture and cinnamon stick and saute over low heat for 10-15 minutes until translucent and beginning to caramelize.
  5. Increase the heat to medium and add the diced lamb. Saute until browned.
  6. Add the spice mixture and stir to coat the lamb.
  7. Add the cream and water, stir well and bring the saucepan to a simmer.
  8. 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.
  9. Add the salt, pepper and yogurt and mix well. Continue to simmer for another 10 minutes before removing from the heat.
  10. 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.

Low Carb Nut-Free Lamb Korma Curry (Gluten Free, Keto)
Low Carb Nut-Free Lamb Korma Curry
Low Carb Nut-Free Lamb Korma Curry
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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.
Servings Prep Time Cook Time Passive Time
15serves 15minutes 2.5hours 0minutes
Servings Prep Time
15serves 15minutes
Cook Time Passive Time
2.5hours 0minutes
Ingredients
Servings: serves
Units:
Ingredients
Servings: serves
Units:
Instructions
  1. Place the ginger, garlic and onion into your food processor and blend until very finely ch
  2. In a small bowl, measure out the garam masala, ground ginger, coriander, cumin, kashmiri chili and turmeric, and stir to combine.
  3. In a large saucepan place the ghee and heat over low heat.
  4. Add the onion mixture and cinnamon stick and saute over low heat for 10-15 minutes until translucent and beginning to caramelize.
  5. Increase the heat to medium and add the diced lamb. Saute until browned.
  6. Add the spice mixture and stir to coat the lamb.
  7. Add the cream and water, stir well and bring the saucepan to a simmer.
  8. 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.
  9. Add the salt, pepper and yogurt and mix well. Continue to simmer for another 10 minutes before removing from the heat.
  10. Serve with Indian Cauliflower Rice.
  1. Place the ginger, garlic and onion into your food processor and blend until very finely ch
  2. In a small bowl, measure out the garam masala, ground ginger, coriander, cumin, kashmiri chili and turmeric, and stir to combine.
  3. In a large saucepan place the ghee and heat over low heat.
  4. Add the onion mixture and cinnamon stick and saute over low heat for 10-15 minutes until translucent and beginning to caramelize.
  5. Increase the heat to medium and add the diced lamb. Saute until browned.
  6. Add the spice mixture and stir to coat the lamb.
  7. Add the cream and water, stir well and bring the saucepan to a simmer.
  8. 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.
  9. Add the salt, pepper and yogurt and mix well. Continue to simmer for another 10 minutes before removing from the heat.
  10. Serve with Indian Cauliflower Rice.
Recipe Notes

Nutrition Facts
Low Carb Nut-Free Lamb Korma Curry
Amount Per Serving
Calories 446 Calories from Fat 342
% Daily Value*
Total Fat 38g 58%
Saturated Fat 19g 95%
Polyunsaturated Fat 2g
Monounsaturated Fat 14g
Cholesterol 146mg 49%
Sodium 419mg 17%
Potassium 364mg 10%
Total Carbohydrates 3g 1%
Dietary Fiber 1g 4%
Sugars 0.1g
Protein 23g 46%
Vitamin A 8%
Vitamin C 2%
Calcium 9%
Iron 19%
* Percent Daily Values are based on a 2000 calorie diet.