Soy-Free Lamb Korma

Elevate your dinner table with this creamy, aromatic Soy-Free Lamb Korma, a decadent take on the beloved Indian classic that skips soy without sacrificing flavor. Tender cubes of lamb shoulder are simmered to perfection in a luscious coconut milk base, enriched with bold spices like garam masala, cumin, and turmeric. Almond meal adds a subtle nuttiness and thickens the velvety sauce, while minced ginger, garlic, and fresh cilantro brighten the dish with layers of complexity. Ready in just over 90 minutes with minimal prep, this one-pot meal is as comforting as it is elegant. Serve it over fluffy basmati rice or with warm naan bread for an unforgettable, gluten-free and dairy-free feast that’s perfect for special occasions or cozy nights in.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 1.5 pounds Lamb shoulder, cubed
• 2 tablespoons Coconut oil
• 1 Large onion, finely chopped
• 4 Garlic cloves, minced
• 1 tablespoon Fresh ginger, minced
• 2 teaspoons Ground coriander
• 1 teaspoon Ground cumin
• 1 teaspoon Ground turmeric
• 1 teaspoon Garam masala
• 1 Cinnamon stick
• 4 Green cardamom pods
• 0.5 teaspoon Cayenne pepper
• 1 can (13.5 oz) Canned coconut milk
• 0.5 cup Almond meal
• 1 teaspoon Salt
• 0.25 cup Fresh cilantro, chopped
• 1 tablespoon Lemon juice

Directions

Step 1

Heat the coconut oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 2

Stir in the minced garlic and ginger, and cook for another 2 minutes until fragrant.

Step 3

Add the ground coriander, cumin, turmeric, garam masala, cinnamon stick, cardamom pods, and cayenne pepper to the pot. Stir to coat the onions and cook the spices for 1 minute, being careful not to burn them.

Step 4

Increase the heat to medium-high and add the lamb cubes. Cook, stirring occasionally, until the lamb is browned on all sides.

Step 5

Reduce the heat to medium and pour in the coconut milk, stirring to combine. Add the almond meal and salt, and stir again until the mixture is well combined.

Step 6

Cover the pot and let it simmer on low heat for about 1 to 1.5 hours, stirring occasionally, until the lamb is tender and the flavors have melded together.

Step 7

Remove the lid and add the lemon juice, adjusting salt if necessary. Let the korma simmer uncovered for another 10 minutes to thicken slightly.

Step 8

Discard the cinnamon stick and cardamom pods. Garnish the korma with chopped cilantro and serve hot with basmati rice or naan bread.

Nutrition Facts

Serving size	(1416.0g)

Amount per serving	% Daily Value*
Calories	3579.2

Total Fat 306.2g	0%
Saturated Fat 175.1g	0%
Polyunsaturated Fat 0.5g
Cholesterol 660.0mg	0%
Sodium 2942.4mg	0%
Total Carbohydrate 71.3g	0%
Dietary Fiber 17.7g	0%
Total Sugars 21.9g
Protein 159.1g	0%

Vitamin D 0IU	0%
Calcium 471.0mg	0%
Iron 36.0mg	0%
Potassium 3929.0mg	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: 74.9%

Protein: 17.3%

Carbs: 7.8%