Keto Lamb Korma

Savor the rich and aromatic flavors of Keto Lamb Korma, a low-carb twist on the classic Indian curry dish. Tender chunks of lamb shoulder are simmered to perfection in a creamy, spiced coconut milk base, infused with warming spices like cumin, cinnamon, and cardamom. This keto-friendly recipe skips the usual carb-heavy ingredients, relying on unsweetened coconut milk and heavy cream for a velvety texture that's both indulgent and guilt-free. Toasted slivered almonds add a delightful crunch, while fresh cilantro brightens the dish just before serving. Perfect for dinner parties or an elevated weeknight meal, this keto lamb korma pairs beautifully with cauliflower rice or sautéed greens, making it a satisfying option for those following a ketogenic diet. Rich in flavor, easy to prepare, and irresistibly aromatic—this recipe is a must-try for curry lovers!

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 2 pounds Lamb shoulder, boneless, cut into 1-inch cubes
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Ghee or unsalted butter
• 1 large Onion, finely chopped
• 4 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 2 teaspoons Ground cumin
• 2 teaspoons Ground coriander
• 1 teaspoon Ground turmeric
• 0.5 teaspoon Ground cinnamon
• 0.5 teaspoon Ground cardamom
• 0.25 teaspoon Ground cloves
• 0.25 teaspoon Cayenne pepper
• 1.5 cups Unsweetened coconut milk
• 0.5 cup Heavy cream
• 0.25 cup Slivered almonds, toasted
• 2 tablespoons Fresh cilantro, chopped

Directions

Step 1

Season the lamb cubes with salt and black pepper.

Step 2

Heat the ghee or butter in a large pot or Dutch oven over medium-high heat.

Step 3

Add the lamb in batches to brown the pieces, about 4 minutes per batch, removing them to a plate as they brown and ensuring not to overcrowd the pot.

Step 4

In the same pot, lower the heat to medium and add the chopped onion. Sauté until the onion is soft and golden, about 5 minutes.

Step 5

Add the garlic and ginger, cooking until fragrant, about 1 minute.

Step 6

Stir in the cumin, coriander, turmeric, cinnamon, cardamom, cloves, and cayenne pepper. Cook the spices, stirring frequently, for about 2 minutes to toast them and release their aromas.

Step 7

Return the browned lamb to the pot, along with any collected juices, and stir to coat the meat in the spices.

Step 8

Pour in the coconut milk and bring the mixture to a simmer.

Step 9

Cover the pot, reduce the heat to low, and let it gently cook for 60-75 minutes, or until the lamb is tender.

Step 10

Stir in the heavy cream and let it heat through for about 5 minutes.

Step 11

Adjust the seasoning with additional salt and pepper, to taste.

Step 12

Garnish with toasted almonds and fresh cilantro before serving.

Nutrition Facts

Serving size	(1636.2g)

Amount per serving	% Daily Value*
Calories	3288.8

Total Fat 273.3g	0%
Saturated Fat 122.1g	0%
Polyunsaturated Fat g
Cholesterol 867.3mg	0%
Sodium 3123.7mg	0%
Total Carbohydrate 37.7g	0%
Dietary Fiber 10.4g	0%
Total Sugars 9.6g
Protein 173.9g	0%

Vitamin D 0IU	0%
Calcium 1001.2mg	0%
Iron 22.8mg	0%
Potassium 2987.2mg	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: 74.4%

Protein: 21.0%

Carbs: 4.6%