Low Fat Lamb Korma

Indulge in the rich, aromatic flavors of this Low Fat Lamb Korma—a lighter twist on the classic Indian curry, designed to be both heart-healthy and satisfying. Made with tender, lean lamb shoulder marinated in low-fat yogurt and a blend of fragrant spices like garam masala, cardamom, and turmeric, this dish is slow-cooked to perfection for melt-in-your-mouth tenderness. The addition of crushed tomatoes and a splash of water creates a luscious, velvety sauce that clings to every bite. Finished with a garnish of fresh cilantro, this healthy lamb korma pairs beautifully with steamed rice or whole wheat naan for a nutritious yet indulgent meal. Low in fat but bursting with authentic flavor, this recipe is perfect for those seeking a wholesome, comforting dinner without compromising on taste.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

Ingredients

• 500 grams Lean lamb shoulder or leg, trimmed and diced
• 150 grams Low-fat plain yogurt
• 1 large Onion, finely chopped
• 3 Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 1 teaspoon Ground coriander
• 1 teaspoon Ground cumin
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 4 Cardamom pods, crushed
• 1 Cinnamon stick
• 1 Bay leaf
• 200 grams Crushed tomatoes
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro, chopped
• 1 tablespoon Olive oil
• 250 milliliters Water

Directions

Step 1

In a large bowl, combine the lamb pieces with the yogurt, garlic, ginger, ground coriander, ground cumin, turmeric powder, and salt. Mix thoroughly until the lamb is well coated. Cover and marinate in the refrigerator for at least 30 minutes, preferably overnight for the best flavor.

Step 2

Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onions and saute until they are soft and golden brown, about 8-10 minutes.

Step 3

Add the crushed cardamom pods, cinnamon stick, and bay leaf to the onions. Stir for about a minute until they release their aromas.

Step 4

Add the marinated lamb pieces to the pot, stirring until the meat is browned on all sides, approximately 5-7 minutes.

Step 5

Pour in the crushed tomatoes and water, bring to a simmer, and then reduce the heat to low. Cover the pot and let it simmer gently for about 1 hour, stirring occasionally, until the lamb is tender.

Step 6

Stir in the garam masala and adjust the salt to taste. Let it simmer for another 10 minutes uncovered, to allow the flavors to meld and the sauce to thicken.

Step 7

Remove from heat and let the korma stand for a few minutes before serving.

Step 8

Garnish with fresh cilantro before serving. Enjoy your low-fat lamb korma with steamed rice or whole wheat naan.

Nutrition Facts

Serving size	(1311.5g)

Amount per serving	% Daily Value*
Calories	1654.2

Total Fat 118.9g	0%
Saturated Fat 43.9g	0%
Polyunsaturated Fat 1.3g
Cholesterol 408.6mg	0%
Sodium 2871.3mg	0%
Total Carbohydrate 50.9g	0%
Dietary Fiber 11.9g	0%
Total Sugars 23.5g
Protein 114.0g	0%

Vitamin D 77.8IU	0%
Calcium 537.5mg	0%
Iron 15.0mg	0%
Potassium 2815.4mg	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: 61.9%

Protein: 26.4%

Carbs: 11.8%