Whole30 Lamb Korma

Indulge in the rich and aromatic flavors of Whole30 Lamb Korma, a comforting, wholesome dish featuring tender chunks of lamb shoulder simmered to perfection in a velvety sauce of coconut milk, pureed tomato, and almond butter. Infused with warm spices like cumin, coriander, turmeric, and whole cardamom pods, this dairy-free and gluten-free recipe offers layers of bold, exotic flavors without compromising your Whole30 goals. Sautéed onions, garlic, and fresh ginger form the base of this luscious curry, while a final garnish of fresh cilantro brightens every bite. Perfectly paired with cauliflower rice or a crisp green salad, this slow-cooked lamb korma is an easy yet impressive main course that’s both nourishing and deeply satisfying.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 2 pounds lamb shoulder
• 2 tablespoons ghee
• 1 medium, finely chopped yellow onion
• 4 cloves, minced garlic
• 1 tablespoon, minced fresh ginger
• 1 cup pureed tomato
• 1 can (13.5 oz) coconut milk
• 2 tablespoons almond butter
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 cinnamon stick
• 5 cardamom pods
• 4 cloves
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup, chopped for garnish fresh cilantro

Directions

Step 1

Cut the lamb shoulder into 1-inch cubes and set aside.

Step 2

In a large, heavy-bottomed pot, heat the ghee over medium heat until melted.

Step 3

Add the chopped onion and sauté for about 5 minutes, until softened and translucent.

Step 4

Stir in the minced garlic and ginger, cooking for an additional 2 minutes until fragrant.

Step 5

Add ground cumin, coriander, and turmeric to the onion mixture and stir well to combine.

Step 6

Add the lamb cubes to the pot, increase the heat to medium-high, and brown the meat on all sides for about 5-7 minutes.

Step 7

Pour in the pureed tomato and bring the mixture to a simmer. Cook for 5 minutes while stirring occasionally.

Step 8

Lower the heat to medium, and stir in coconut milk and almond butter until evenly mixed.

Step 9

Add the cinnamon stick, cardamom pods, cloves, bay leaf, salt, and black pepper.

Step 10

Cover the pot, reduce the heat to low, and let the korma simmer gently for about 60-75 minutes, or until the lamb is tender and the flavors meld.

Step 11

Stir the korma occasionally and add a bit of water if the sauce reduces too much.

Step 12

Once the lamb is tender, remove the whole spices (cinnamon stick, cardamom pods, cloves, and bay leaf).

Step 13

Garnish the korma with chopped fresh cilantro before serving.

Step 14

Serve hot with cauliflower rice or a salad to keep the dish Whole30 compliant.

Nutrition Facts

Serving size	(1760.4g)

Amount per serving	% Daily Value*
Calories	3379.8

Total Fat 242.3g	0%
Saturated Fat 106.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 987.2mg	0%
Sodium 3294.9mg	0%
Total Carbohydrate 93.6g	0%
Dietary Fiber 18.8g	0%
Total Sugars 45.3g
Protein 208.2g	0%

Vitamin D 0IU	0%
Calcium 553.5mg	0%
Iron 26.4mg	0%
Potassium 4380.1mg	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: 64.4%

Protein: 24.6%

Carbs: 11.1%