Paleo Lamb Korma

Indulge in the rich, aromatic flavors of Paleo Lamb Korma, a wholesome twist on the classic Indian dish that's both dairy-free and gluten-free. Tender cubes of boneless lamb shoulder simmer to perfection in a creamy coconut milk sauce infused with warm spices like ground coriander, turmeric, and cinnamon. Enhanced with almond butter for a luscious texture and brightened with fresh lime juice, this korma is a symphony of savory and tangy notes. Prepared in just one pot, it's perfect for a cozy dinner with minimal cleanup. Serve it over cauliflower rice or alongside roasted vegetables for a satisfying, paleo-friendly meal that’s sure to impress. Whether you're following a paleo diet or simply craving a hearty, flavorful dish, this recipe has it all!

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 2 pounds boneless lamb shoulder
• 2 tablespoons coconut oil
• 1 large yellow onion
• 2 inches fresh ginger
• 4 large garlic cloves
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon cayenne pepper
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 can canned coconut milk
• 2 tablespoons almond butter
• 1 cup chicken broth
• 2 whole bay leaves
• 0.5 cup fresh cilantro
• 2 tablespoons fresh lime juice

Directions

Step 1

Cut the lamb into 1.5-inch cubes, trimming off excess fat if necessary.

Step 2

Peel and finely dice the onion. Grate the ginger and mince the garlic cloves.

Step 3

In a large, heavy-bottomed pot, melt the coconut oil over medium-high heat.

Step 4

Add the diced onion to the pot and sauté until translucent, about 5-7 minutes.

Step 5

Stir in the ginger and garlic, cooking until fragrant, about 1-2 minutes.

Step 6

Add the ground coriander, cumin, turmeric, cinnamon, cayenne pepper, salt, and black pepper to the pot. Stir to coat the onion mixture with the spices.

Step 7

Increase the heat to high and add the lamb pieces, browning them on all sides for about 5-7 minutes.

Step 8

Once browned, add the coconut milk, almond butter, chicken broth, and bay leaves to the pot. Stir well to combine.

Step 9

Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for about 1 hour, stirring occasionally, until the lamb is tender.

Step 10

After 1 hour, remove the lid and increase the heat slightly to let the sauce thicken to your liking, about 10-15 minutes more.

Step 11

Remove from heat, stir in the fresh lime juice, and adjust seasoning with additional salt or pepper if needed.

Step 12

Garnish with fresh cilantro before serving.

Nutrition Facts

Serving size	(1859.4g)

Amount per serving	% Daily Value*
Calories	3829.6

Total Fat 324.1g	0%
Saturated Fat 181.5g	0%
Polyunsaturated Fat 0.5g
Cholesterol 680.4mg	0%
Sodium 3598.1mg	0%
Total Carbohydrate 68.2g	0%
Dietary Fiber 11.0g	0%
Total Sugars 22.2g
Protein 187.0g	0%

Vitamin D 0IU	0%
Calcium 427.8mg	0%
Iron 34.5mg	0%
Potassium 4421.9mg	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: 74.1%

Protein: 19.0%

Carbs: 6.9%