When Suz and I lived in LA, there was an Indian place in our neighborhood that we would eat at a couple times a month. It was easily one of our favorite places and I always looked forward to our dinners there.
I’ve been on a huge lamb kick lately and since I’ve been up in Vancouver, I’ve been craving Lamb Korma like crazy. So, inspired by Suz’ Chicken Madras post a couple weeks ago, I thought it was time to make my own Whole30 version.
While it’s not quite the exact traditional Lamb Korma since there’s no dairy or rice involved, it still came out super delicious and the best part is, I was able to make it ahead of time and portion it out for meals during the week.
- 2 lbs cubed grass fed leg of lamb
- 2-4 chiles cut lengthwise
- 2 onions, finely diced
- 2 tbs Tessemae's roasted garlic spread OR 6 cloves minced garlic
- 1 inch chunk ginger, peeled and minced
- 2 cups bone broth
- 1 can coconut milk
- 3 tbs ghee
- 5-6 dried bay leaves
- Salt and Pepper to taste
- 1 6oz can tomato paste
- 2 tbs ground cumin
- 2 tbs ground coriander
- 1 tbs ground black pepper
- ½ tsp ground cloves
- 1 tsp cinnamon
- 1 tbs turmeric
- ½ cup cilantro stems, minced
- 1 head cauliflower cut into florets
- ¼ cup ghee
- salt and pepper to taste
- Mix ingredients for Korma Paste together in a medium sized mixing bowl and set aside.
- Melt ghee in a dutch oven or braising pot over medium heat. Sauté in ghee until tender. About 5 minutes. Remove chiles.
- Season lamb on all sides with salt and pepper and sear on all sides in the chile infused ghee. Don't overcrowd the lamb or you'll have trouble getting a good sear. Work in batches if need be. Remove lamb and set aside.
- Add onions to pot and sauté until soft then add garlic paste and ginger. Sauté another two minutes or until fragrant.
- Mix korma paste into the veggies until evenly incorporated and cook another minute or so.
- Add broth to pot and mix into korma mixture.
- Reduce heat to low, add lamb and bay leaves, cover and cook for 1 hour stirring every 20 minutes.
- After 1 hour, stir in coconut milk, cover and cook for an additional hour stirring every 20 minutes.
- Serve over cauliflower rice and garnish with cilantro leaves and chiles
- Working in batches, pulse cauliflower florets in a food processor or blender until cauliflower reaches a rice consistency.
- Melt ghee in a large cast iron skillet over medium heat.
- Add cauliflower rice to pan, season with salt and pepper and cook covered for 5 minutes.
- Uncover and stir so as not to burn cauliflower rice. Cover and cook for an additional 5 minutes.
- Remove cauliflower rice from heat and serve.
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