Low Sodium Lamb Korma

Indulge in the rich and creamy flavors of this Low Sodium Lamb Korma, a heart-healthy twist on the classic Indian dish. Tender, marinated lamb is slow-cooked to perfection with an aromatic blend of spices, including turmeric, cardamom, and garam masala, all gently simmered with coconut milk and ground almonds for a luscious, velvety sauce. This reduced-sodium recipe relies on an abundance of bold, fragrant ingredients like garlic, ginger, and cinnamon to pack in flavor without the extra salt. Perfectly balanced with a touch of tangy lemon juice and garnished with fresh cilantro, this dish is ideal paired with steamed basmati rice or warm naan bread for a satisfying and wholesome meal that doesn’t compromise on taste. With its rich taste, straightforward preparation, and low-sodium focus, this lamb korma is sure to become a favorite in your dinner rotation!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 500 grams lamb shoulder, trimmed and cubed
• 250 grams plain Greek yogurt
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 3 cardamom pods, crushed
• 1 cinnamon stick
• 1 bay leaf
• 3 tablespoons almonds, blanched and finely ground
• 200 ml coconut milk
• 2 tablespoons oil (vegetable or sunflower)
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh lemon juice

Directions

Step 1

In a large bowl, combine the lamb pieces with the yogurt, coriander, cumin, turmeric, and garam masala. Mix well, cover, and marinate in the refrigerator for at least 2 hours or overnight for best results.

Step 2

Heat the oil in a large, heavy-bottomed pan over medium heat. Add the chopped onion and cook until soft and golden brown, about 8-10 minutes.

Step 3

Add the minced garlic and grated ginger to the onions, and sauté for 2 minutes until fragrant.

Step 4

Stir in the cardamom pods, cinnamon stick, and bay leaf, and cook for another 2 minutes, allowing the spices to release their flavors.

Step 5

Add the marinated lamb along with all the marinade to the pan. Cook for about 5 minutes until the lamb is browned on all sides.

Step 6

Add the ground almonds and coconut milk to the pan, stirring to mix all the ingredients thoroughly. Reduce the heat to low, cover, and let it simmer gently for 1 to 1.5 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.

Step 7

Once the lamb is cooked and the sauce is rich and creamy, remove the cinnamon stick and bay leaf.

Step 8

Stir in the fresh lemon juice and taste for seasoning, keeping in mind it is a low sodium dish. Adjust spices if necessary.

Step 9

Garnish with chopped cilantro before serving. Serve hot with steamed basmati rice or naan.

Nutrition Facts

Serving size	(1205.5g)

Amount per serving	% Daily Value*
Calories	2029.3

Total Fat 146.7g	0%
Saturated Fat 48.3g	0%
Polyunsaturated Fat 0.2g
Cholesterol 400mg	0%
Sodium 492.0mg	0%
Total Carbohydrate 65.5g	0%
Dietary Fiber 12.5g	0%
Total Sugars 31.3g
Protein 124.4g	0%

Vitamin D 0IU	0%
Calcium 599.8mg	0%
Iron 17.3mg	0%
Potassium 2526.6mg	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: 63.5%

Protein: 23.9%

Carbs: 12.6%