Keto Indian Recipes – Korma Curry & More!

Keto Indian Korma Recipe
Keto Indian Korma Recipe

This keto Indian 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 an Indian recipe method of slow cooking 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 keto Indian recipe version nut-free.

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Lamb shoulder is an ideal cut for Korma, it is layered with fat and connective tissues. The tissue breaks down into tender morsels when cooked low & slow.

Lamb shoulder is also considered a “2nd class” cut, meaning, it’s generally half the price of the leg or rump. But it is superior for slow cooking because of the connective tissue and fat. Ideal for keto Indian recipes in particular Korma. Ask your local butcher to debone and dice it for you.

This Indian keto recipe makes 15 serves. We served ours with a side of cauliflower rice.

Keto Indian Recipes Korma Curry
Keto Indian Recipes – Korma Curry & More!

Ingredients for Keto Indian Korma:

How To Make Keto Indian Korma

  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.
Low Carb Nut-Free Lamb Korma Curry (Gluten Free, Keto)
Keto Korma Curry Recipe

Keto Indian Recipes - Lamb Korma Curry & More

This Indian keto recipe is our Low Carb Nut-Free Lamb Korma Curry, a mild dish with a lovely blend of spices.
5 from 18 votes
Print Pin Rate
Course: Dinner
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 15 serves
Calories: 446kcal
Author: Gerri

Ingredients

Instructions

  • Place the ginger, garlic and onion into your food processor and blend until very finely ch
  • 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 Indian Cauliflower Rice.

Notes

Nutrition

Serving: 190g | Calories: 446kcal | Carbohydrates: 3g | Protein: 23g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 146mg | Sodium: 419mg | Potassium: 364mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 400IU | Vitamin C: 1.7mg | Calcium: 90mg | Iron: 3.4mg

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To make a larger batch of this Indian keto korma recipe adjust the serving amounts above.

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3 thoughts on “Keto Indian Recipes – Korma Curry & More!”

  1. Made this last night using lamb instead. Wow! One of the best curries I’ve eaten. I love myketokitchen. Thank you, lots.

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