Keto Indian Lamb Korma Curry Recipe – Mildly Spicy, Fragrant and Tender

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keto indian lamb korma recipe
This keto indian lamb korma recipe is a mildy spicy and fragrant dish cooked so the meat is nice and tender. Its actually a very easy low carb meal to learn how to make.

This Keto Indian Lamb Korma Curry recipe is a mild dish with a lovely aromatic blend of spices and the meat comes so tender and juicy.

Korma is not one particular Indian curry, but an Indian recipe method of slow cooking to braising.

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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.

Lamb’s 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 Lamb Korma Curry Recipe

Ingredients for Keto Indian Korma:

  • 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 tablespoon of Ginger, ground
  • 1 ½ tablespoon of Coriander, ground
  • 1 ½ tablespoon 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

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 indian lamb korma recipe

Keto Indian Lamb Korma Curry

This Keto Lamb Korma Curry is a mild dish with a lovely blend of aromatic spices with the most tender of meat due to the cooking process.
4.95 from 19 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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Fragrant Indian Cauliflower Rice
Fragrant Indian Cauliflower Rice

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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 Lamb Korma Curry Recipe – Mildly Spicy, Fragrant and Tender”

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

    Reply

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