Dairy-Free Lamb Korma

Dive into the rich and aromatic flavors of Dairy-Free Lamb Korma, a wholesome twist on the classic Indian dish that's both comforting and allergy-friendly. This recipe swaps traditional cream with velvety coconut milk and almond meal, creating a luscious, creamy sauce without any dairy. Tender diced lamb shoulder is slow-simmered with a medley of warming spices like cumin, coriander, turmeric, and garam masala, with hints of cinnamon for a fragrant, irresistible aroma. Perfectly balanced with the tang of tomato paste and finished with a sprinkle of fresh cilantro, this gluten-free and dairy-free korma is ideal for anyone seeking a nourishing, flavor-packed meal. Pair it with fluffy basmati rice or warm dairy-free naan for a satisfying dinner that’s sure to impress!

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

Ingredients

• 500 grams Lamb shoulder, diced
• 3 tablespoons Coconut oil
• 1 large Onion, finely chopped
• 3 units Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 2 teaspoons Ground cumin
• 2 teaspoons Ground coriander
• 1 teaspoon Ground turmeric
• 1 teaspoon Garam masala
• 1 unit Cinnamon stick
• 400 ml Canned coconut milk
• 2 tablespoons Tomato paste
• 3 tablespoons Almond meal
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Cilantro leaves, chopped

Directions

Step 1

Heat 2 tablespoons of coconut oil in a large pot or deep skillet over medium heat.

Step 2

Add the diced lamb shoulder and brown it on all sides, about 5-7 minutes. Remove the lamb from the pot and set aside.

Step 3

In the same pot, add the remaining coconut oil and the finely chopped onion. Cook until the onion is soft and translucent, about 5 minutes.

Step 4

Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Step 5

Add the ground cumin, coriander, turmeric, garam masala, and the cinnamon stick. Stir for about 1 minute to toast the spices.

Step 6

Return the browned lamb to the pot, mixing it with the spices.

Step 7

Add the tomato paste, coconut milk, and almond meal to the pot. Stir well to combine.

Step 8

Season with salt and black pepper and bring the mixture to a gentle simmer.

Step 9

Cover the pot with a lid and simmer on low heat for about 1 to 1.5 hours, or until the lamb is tender and the sauce has thickened. Stir occasionally and add a little water if it gets too thick.

Step 10

Once the lamb is tender, adjust seasoning with more salt and pepper if needed.

Step 11

Garnish with chopped cilantro leaves before serving.

Step 12

Serve hot with rice or dairy-free naan.

Nutrition Facts

Serving size	(1191.5g)

Amount per serving	% Daily Value*
Calories	3048.4

Total Fat 266.0g	0%
Saturated Fat 171.0g	0%
Polyunsaturated Fat 0.7g
Cholesterol 485mg	0%
Sodium 2822.5mg	0%
Total Carbohydrate 63.8g	0%
Dietary Fiber 11.8g	0%
Total Sugars 23.7g
Protein 117.9g	0%

Vitamin D 0IU	0%
Calcium 338.6mg	0%
Iron 32.8mg	0%
Potassium 3405.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 76.7%

Protein: 15.1%

Carbs: 8.2%