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Lamb Korma

Slow cooked in a robust sauce, this Lamb Korma is tender and juicy.  Serve over cauliflower rice for an easy but satisfying meal.

Dairy Free Lamb Korma - Real Plans

Need to get dinner on the table but have no time to cook? This lamb korma is the just the answer. Slow cooked in a robust sauce, the lamb is tender and juicy. Serve over cauliflower rice for an easy but satisfying meal.



Lamb Korma

  • 30m
  • 7h 30m
  • 8h


  • 1 onion
  • 2 lb lamb stew meat
  • 2 inches ginger
  • 5 cloves garlic
  • 2 tbsp. coconut oil
  • 1 tbsp. coarse sea salt, plus more to taste
  • 14 oz diced tomatoes
  • 1 can coconut milk
  • 1 c raw cashews
  • 1 tbsp. raw honey
  • 2 tbsp. paprika
  • 1 tbsp. garam masala
  • 1 tbsp. curry powder
  • 1 tsp. cardamom
  • 1 tsp. ground cumin
  • 1/2 tsp. fresh ground black pepper


  1. Preheat slow cooker to high.
  2. Chop the onions. If it’s not already cubed, cut lamb 2 inch cubes. Peel and mince the ginger and garlic.
  3. In a large pan over medium high heat add the coconut oil and sear the lamb in small batches on all sides. Transfer to slow cooker. Reduce heat to low.
  4. Add the onions and sea salt to the pan. Sauté, uncovered, until the onions are translucent; then transfer to slow cooker with the lamb.
  5. Meanwhile, drain the tomatoes and place in a blender or food processor with garlic, ginger, coconut milk, cashews, honey and spices and puree until smooth. Set aside.
  6. Pour sauce over lamb and onions. Cover and cook on low for 6-8 hours, stirring occasionally, until meat is very tender. Season with additional sea salt, as desired, so that the flavors of the curry really pop.


  • 4
  • 853
  • 56g
  • 33g
  • 6g
  • 51g
  • 31g
  • 146mg
  • 11g
  • 1924mg

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