Lamb Korma Recipe – Keto Indian Curry

This Keto version of lamb korma is a mild Indian curry recipe with a lovely aromatic blend of spices, the meat comes out so tender and juicy.

Korma is not one particular Indian curry, but an Indian recipe method of slow cooking to braising.

Essentially a wide range of dishes could be described as being a “Korma.” We’ve deviated from restaurant-style Kormas by keeping our keto Indian recipe version nut-free.

Lamb’s shoulder is an ideal cut for Korma, it is layered with fat and connective tissues. The tissue breaks down into tender morsels when cooked low & slow.

Keto Lamb Korma Ingredients

• 4 pounds of Lamb Shoulder, cut into a large dice
• 1-inch knob of Ginger
• 6 cloves of Garlic
• 1 small Onion
• 3 ounces of Ghee
• 1 Cinnamon Stick
• 2 tablespoons of Garam Masala
• 1 ½ tablespoon of Ginger, ground
• 1 ½ tablespoon of Coriander, ground
• 1 ½ tablespoon of Cumin, ground
• 2 teaspoons of Kashmiri Chili Powder
• 2 teaspoons of Turmeric, ground
• 1 cup of Heavy Cream
• 1 cup of Water
• 1-2 teaspoons of Salt
• 1 teaspoon of White Pepper
• 11 ounces of Full Fat Greek Yogurt

How To Make Keto Lamb Korma

1. Place the ginger, garlic, and onion into your food processor and blend until very finely chopped.
2. In a small bowl, measure out the garam masala, ground ginger, coriander, cumin, Kashmiri chili, and turmeric, and stir to combine.
3. In a large saucepan place the ghee and heat over low heat.
4. Add the onion mixture and cinnamon stick and saute over low heat for 10-15 minutes until translucent and beginning to caramelize.
5. Increase the heat to medium and add the diced lamb. Saute until browned.
6. Add the spice mixture and stir to coat the lamb.
7. Add the cream and water, stir well, and bring the saucepan to a simmer.
8. Drop the heat to low and half cover the saucepan. Simmer, stirring occasionally for 2 hours. The sauce will reduce just below the meat. If the saucepan is becoming too dry add another ½ cup of water.
9. Add the salt, pepper, and yogurt and mix well. Continue to simmer for another 10 minutes before removing it from the heat.
10. Serve with our Indian or cilantro low-carb rice.

This lamb korma recipe makes 15 serves. We served ours with a side of cauliflower rice.

Lamb Korma - Keto Curry

This Lamb Korma Curry is a mild dish made keto friendly with a lovely blend of aromatic spices with the most tender of meat due to the cooking process.

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5 from 21 votes

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Course: Dinner

Cuisine: Indian

Prep Time: 15 minutes mins

Cook Time: 2 hours hrs

Total Time: 2 hours hrs 15 minutes mins

Servings: 15 serves

Calories: 446kcal

Author: Matt Dobson

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Unit Conversion

US CustomaryMetric

1x2x3x

Ingredients

• ▢ 4 pounds lamb shoulder cut into a large dice
• ▢ 1 inch Ginger
• ▢ 6 cloves garlic
• ▢ 1 small Onion
• ▢ 3 ounces Ghee
• ▢ 1 cinnamon stick
• ▢ 2 tablespoons Garam Masala
• ▢ 1 1/2 tablespoons Ginger ground
• ▢ 1 1/2 tablespoons coriander ground
• ▢ 1 1/2 tablespoon Cumin ground
• ▢ 2 teaspoons Kashmiri Chili Powder
• ▢ 2 teaspoons turmeric ground
• ▢ 1 cup Heavy Cream
• ▢ 1 cup water
• ▢ 1-2 teaspoons Salt
• ▢ 1 teaspoom White Pepper
• ▢ 11 ounces full fat greek yogurt

US Customary - Metric

Instructions

• Place the ginger, garlic and onion into your food processor and blend until very finely ch
• In a small bowl, measure out the garam masala, ground ginger, coriander, cumin, kashmiri chili and turmeric, and stir to combine.
• In a large saucepan place the ghee and heat over low heat.
• Add the onion mixture and cinnamon stick and saute over low heat for 10-15 minutes until translucent and beginning to caramelize.
• Increase the heat to medium and add the diced lamb. Saute until browned.
• Add the spice mixture and stir to coat the lamb.
• Add the cream and water, stir well and bring the saucepan to a simmer.
• Drop the heat to low and half cover the saucepan. Simmer, stirring occasionally for 2 hours. The sauce will reduce just below the meat. If the saucepan is becoming too dry add another ½ cup of water.
• Add the salt, pepper and yogurt and mix well. Continue to simmer for another 10 minutes before removing from the heat.
• Serve with Indian Cauliflower Rice.

Notes

Nutrition

Serving: 190g | Calories: 446kcal | Carbohydrates: 3g | Protein: 23g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 146mg | Sodium: 419mg | Potassium: 364mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 400IU | Vitamin C: 1.7mg | Calcium: 90mg | Iron: 3.4mg

Made this recipe?Tag me at @myketokitchen

More Keto Indian Dishes

Low Carb Indian Vindaloo Curry

Easy Keto Indian Chicken Curry

Low Carb Boiled Egg Curry

Fragrant Indian Cauliflower Rice Recipe

To make a larger batch of this Indian keto korma recipe adjust the serving amounts above.

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