Low Carb Lamb Korma

Indulge in the rich, aromatic flavors of this Low Carb Lamb Korma, a wholesome twist on the classic Indian dish. Tender lamb shoulder is slow-cooked to perfection in a luscious sauce made with Greek yogurt, heavy cream, and a delicate blend of warming spices like cardamom, turmeric, and cumin. To keep it keto-friendly, almond flour is used as a natural thickener, offering a velvety texture while keeping carbs in check. This recipe features traditional ghee for depth of flavor and is finished with a vibrant garnish of fresh cilantro. Perfectly paired with steamed vegetables or a crisp green salad, this low-carb variation of lamb korma is a delight for anyone craving comfort food without compromising on their health goals. Ready in under two hours and serving up to six people, it’s a satisfying option for family dinners or special occasions.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 kg Lamb shoulder
• 200 grams Greek yogurt
• 100 ml Heavy cream
• 3 tablespoons Ghee
• 2 large Onion
• 4 large Garlic cloves
• 1 inch piece Ginger root
• 50 grams Almond flour
• 6 Cardamom pods
• 5 Cloves
• 1 Cinnamon stick
• 2 Bay leaves
• 2 teaspoons Ground coriander
• 2 teaspoons Ground cumin
• 1 teaspoon Ground turmeric
• 1 teaspoon Red chili powder
• 1 teaspoon Salt
• 1 bunch Fresh cilantro
• 200 ml Water

Directions

Step 1

Cut the lamb shoulder into bite-sized pieces. Peel and thinly slice the onions. Finely chop the garlic and ginger.

Step 2

Heat the ghee in a large heavy-bottomed pan over medium heat. Add the cardamom pods, cloves, cinnamon stick, and bay leaves. Fry for 1-2 minutes until fragrant.

Step 3

Add the sliced onions to the pan and cook until golden brown, about 10 minutes, stirring occasionally.

Step 4

Add the chopped garlic and ginger, cooking for another 2 minutes.

Step 5

Stir in the ground coriander, cumin, turmeric, and red chili powder. Fry for a minute to release the spices' aroma.

Step 6

Add the lamb pieces to the pan, turning to coat them in the spice and onion mixture. Cook until the lamb is browned on all sides, about 5-7 minutes.

Step 7

Mix the almond flour with a little water to make a paste and add it to the pan.

Step 8

Lower the heat and stir in the Greek yogurt and heavy cream until well combined, ensuring the yogurt does not curdle.

Step 9

Add the water and salt, bring to a simmer, and then cover the pan. Cook slowly on low heat for about 1 hour, or until the lamb is tender.

Step 10

Garnish with freshly chopped cilantro before serving. Enjoy your low carb lamb korma with a side of steamed vegetables or a green salad.

Nutrition Facts

Serving size	(2120.0g)

Amount per serving	% Daily Value*
Calories	4278.0

Total Fat 318.3g	0%
Saturated Fat 144.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1226.7mg	0%
Sodium 3456.6mg	0%
Total Carbohydrate 94.6g	0%
Dietary Fiber 25.5g	0%
Total Sugars 27.3g
Protein 247.9g	0%

Vitamin D 0IU	0%
Calcium 844.6mg	0%
Iron 31.0mg	0%
Potassium 4391.2mg	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: 67.6%

Protein: 23.4%

Carbs: 8.9%