Nut-Free Lamb Korma

Experience comfort food at its finest with this Nut-Free Lamb Korma, a rich and aromatic Indian-inspired curry perfect for those with nut allergies. Tender cubes of marinated lamb are simmered in a luxurious, creamy sauce made from coconut milk, yogurt, and a medley of fragrant spices like cardamom, turmeric, and cinnamon. The combination of caramelized onions, fresh ginger, and garlic infuses the dish with depth and warmth, while fresh cilantro and a splash of lemon provide a refreshing balance. Ideal for family dinners or special occasions, this nut-free take on a classic lamb korma pairs beautifully with steamed rice or naan. Plus, with just 20 minutes of prep time and minimal fuss, you’ll have a wholesome, crowd-pleasing dish on the table in no time!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:75 mins

Total Time:95 mins

Servings: 4

Ingredients

• 500 grams boneless lamb shoulder
• 200 grams plain yogurt
• 1 large onion
• 4 garlic cloves
• 1 inch piece fresh ginger
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon chili powder
• 4 cardamom pods
• 2 bay leaves
• 2 tablespoons vegetable oil
• 400 milliliters coconut milk
• 1.5 teaspoons salt
• 1 bunch fresh cilantro
• 1 lemon

Directions

Step 1

Begin by cutting the lamb shoulder into approximately 2-inch cubes and set aside.

Step 2

In a blender or food processor, combine the yogurt, roughly chopped onion, peeled garlic cloves, and peeled ginger piece. Blend until a smooth paste forms.

Step 3

In a large bowl, mix the yogurt-onion paste with ground coriander, ground cumin, ground turmeric, ground cinnamon, chili powder, and 1 teaspoon of salt. Add the lamb cubes to this marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour to let the flavors meld.

Step 4

Heat vegetable oil in a large, heavy-bottomed pot over medium heat. Add the cardamom pods and bay leaves. Sauté for about 2 minutes until they release their aroma.

Step 5

Increase the heat to medium-high and add the marinated lamb and all the marinade to the pot. Stir and cook for around 10 minutes until the lamb begins to brown and the marinade starts to thicken.

Step 6

Reduce the heat to medium, and pour in the coconut milk, stirring well to combine. Season with the remaining 0.5 teaspoon of salt.

Step 7

Bring the mixture to a gentle simmer, then cover the pot, reduce the heat to low, and let it cook for approximately 60 minutes. Stir occasionally until the lamb is tender and the sauce has thickened to your liking.

Step 8

Once cooked, taste and adjust seasoning if necessary. Chop the fresh cilantro and stir half of it into the korma just before serving.

Step 9

Serve the Nut-Free Lamb Korma hot, garnished with the remaining fresh cilantro and a wedge of lemon on the side for an added zesty finish.

Nutrition Facts

Serving size	1484.9 grams (1484.9g)

Amount per serving	% Daily Value*
Calories	1941

Total Fat 132.30g	170%
Saturated Fat 46.40g	232%
Polyunsaturated Fat 16.90g
Cholesterol 387mg	129%
Sodium 4150mg	180%
Total Carbohydrate 93.30g	34%
Dietary Fiber 11.20g	40%
Total Sugars 53.90g
Protein 107.70g	215%

Vitamin D 96IU	480%
Calcium 649mg	50%
Iron 15mg	82%
Potassium 3035mg	65%

*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: 59.7%

Protein: 21.6%

Carbs: 18.7%