Paleo Lamb Korma.
I got another itch for curry. Among the many versions of curry I’ve written about on this blog, this time I wanted something different.
While I was doing recipe research, I stumbled upon Jamie Oliver’s homemade Indian curry korma paste. I was immediately hooked because nothing beats curry paste that’s made from scratch with fresh herbs and spices.
I thought of pairing lamb with this beautiful Indian korma curry. Jamie recommends using garam masala, a blend of spices common in north/south India and Pakistan. There are multiple variations of garam masala but in general it consists of:
What an awesome way to spice up the lamb!
I used stewing lamb meat this time because this type of meat is leaner and comes from either the leg or the shoulder of the animal and it’s perfect for making casseroles or curries !
I diced the meat into bite-sized cubes so it would be easier and quicker to break down the tissue. I think the recipe would work well with a pressure cooker too.
To make it Paleo, I swirled in unsweetened coconut yogurt in the end to add some creaminess and acidity to cool our taste buds.
Store the extra korma paste in freezer, so that when you crave curry the next time, you’ll have an out of this world homemade Korma curry in no time!
Delicious Paleo Lamb Korma Recipe that's Paleo and Keto friendly. Korma paste is adapted from Jamie Oliver.
- 1 ½ lbs lamb stew meat slice to smaller bite size
- 2 tbsp coconut oil for pan-fry use
- 2 large shallots diced
- 10 oz bottom mushrooms quartered
- 6 tbsp korma paste
- 400 ml full fat coconut milk 1 can
- 50 oz baby spinach
- 1 whole lime juice
- 2-3 tbsp coconut yogurt or greek yogurt unsweetened
- 4 cloves garlic peeled
- 2 piece thumb-sized fresh ginger
- ½ tsp cayenne pepper
- 2 tsp garam masala powder
- 1 ½ tsp sea salt
- 2 tbsp tomato puree or diced tomato no sugar added
- 2 fresh small green chillies I use Serrano chilies today
- 4 tbsp shredded coconut
- 3 tbsp almond flour
- 1 small bunch fresh cilantro leaves + stem
- 4 tsp cumin seeds
- 2 tsp coriander seeds
- 3 tbsp coconut oil for pan-frying the spices
Grind cumin + coriander seeds or use a pestle and mortar until fine.
Roughly chop/slice garlic, ginger, green chillies, and cilantro.
Heat a frying pan over medium-high heat with 3 tbsp coconut oil, when hot, add ingredients from Steps 1 and 2. Lightly toast them until fragrant. Be careful not to burn the spices.
Pour them into a food processor, ground them until you have a smooth paste.
Set aside to cool. (we will use 6 tbsp korma paste for 1 ½ lb lamb meat. Store the extra paste in freezer for future use.)
Heat 2 tbsp coconut oil in a large saucepan or deep frying pan over medium-high heat, when hot, add shallots. Lightly stir-fry until softened.
Turn the heat up to high and add diced lamb meat. Pan fry for 4-5 minutes until lightly browned.
Add 6 tbsp korma paste and coconut milk. Stir and fry the ingredients for another minute. Cover with a lid and bring to boil.
After boiling, reduce the heat to medium-low or low. Simmer for 35-40 minutes until the lamb is tender. (if the sauce is too dry, add a few tablespoons of water or chicken/vegetable stock).
Add the mushrooms and spinach and stir over the heat for an additional minute.
Add lime juice and stir-in coconut yogurt to marble the sauce before serving.