Dairy-Free Lamb Korma
I love Indian food. And Korma has always been my favorite, so rich and creamy. My go-to dish is lamb korma, and I make it dairy-free. I even make some grain-free naan to go with it. If you don't like lamb, it tastes great with chicken or beef too!
Ingredients:
serves 4
1 lb diced organic or grass-fed lamb (I like lamb leg, but anything will do), fat trimmed off
1 large onion
1 cup spinach
1/2 cup sliced mushrooms
1/2 cup diced zucchini
2 tsp ginger
4 cloves garlic
2 tsp cumin
2 tsp coriander
1/4 tsp cloves
1 tsp cinnamon
1 tsp chili flakes or powder (optional)
2 tbl ghee or coconut oil
2 tbl tomato paste
1/2 cup unsweetened coconut yogurt
1/2 cup coconut cream
1/2 cup ground almonds
1/2 cup slivered almonds
salt
1 cup quinoa (or brown rice), to serve with korma
for Naan bread:
1/3 cup coconut flour
4 eggs
1 cup unsweetened almond or coconut milk
1 tsp salt
1 tsp coconut oil
Directions:
1. In a blender or food processor, blend together 1/2 of the onion, ginger, garlic, coriander, cumin, cloves, cinnamon, chili and 1/2 tsp salt until you create a smooth paste. You may need to add 1/4 cup coconut or almond milk into mixture to get it to blend in a blender.
2. In large bowl, cover lamb with mixture and let marinate in fridge for about an hour.
3. Heat ghee or coconut oil in medium in large pan. Cook the other half of the onions, sliced thin, until soft.
4. Increase temp to medium-high and add in lamb with marinade. Cook, stirring constantly for about 10 minutes, or until the lamb changed color.
5. Grind almonds in blender or food processor.
6. Stir in the tomatoes paste, yogurt, coconut cream and ground almonds.
7. Add in the spinach, mushrooms and zucchini.
8. Reduce heat to low and simmer, stirring occasionally, for about an hour.
9. About 30 minutes later, put 2 cups water and 1 cup quinoa in pot and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes. Remove from heat and let stand for 5 minutes or until water is absorbed. Then fluff with fork.
9. Next, make the naan bread. In large bowl, whisk together coconut flour, eggs, milk and salt until smooth.
10. Heat a small (about 8") skillet over medium-high heat and grease pan lightly with coconut oil.
11. Pour 1/4 cup of batter onto skillet and immediately tilt in different directions to evenly distribute batter. Cover with lid and cook for 1-2 minutes until ledges are golden and bubbles form in the middle.
12. Flip over and cover again, cooking again 1-2 minutes. Repeat until all batter is used up. Should make 6-8 pieces.
13. Add salt and pepper to lamb korma and serve over quinoa and with naan. Enjoy!
Ingredients:
serves 4
1 lb diced organic or grass-fed lamb (I like lamb leg, but anything will do), fat trimmed off
1 large onion
1 cup spinach
1/2 cup sliced mushrooms
1/2 cup diced zucchini
2 tsp ginger
4 cloves garlic
2 tsp cumin
2 tsp coriander
1/4 tsp cloves
1 tsp cinnamon
1 tsp chili flakes or powder (optional)
2 tbl ghee or coconut oil
2 tbl tomato paste
1/2 cup unsweetened coconut yogurt
1/2 cup coconut cream
1/2 cup ground almonds
1/2 cup slivered almonds
salt
1 cup quinoa (or brown rice), to serve with korma
for Naan bread:
1/3 cup coconut flour
4 eggs
1 cup unsweetened almond or coconut milk
1 tsp salt
1 tsp coconut oil
Directions:
1. In a blender or food processor, blend together 1/2 of the onion, ginger, garlic, coriander, cumin, cloves, cinnamon, chili and 1/2 tsp salt until you create a smooth paste. You may need to add 1/4 cup coconut or almond milk into mixture to get it to blend in a blender.
2. In large bowl, cover lamb with mixture and let marinate in fridge for about an hour.
3. Heat ghee or coconut oil in medium in large pan. Cook the other half of the onions, sliced thin, until soft.
4. Increase temp to medium-high and add in lamb with marinade. Cook, stirring constantly for about 10 minutes, or until the lamb changed color.
5. Grind almonds in blender or food processor.
6. Stir in the tomatoes paste, yogurt, coconut cream and ground almonds.
7. Add in the spinach, mushrooms and zucchini.
8. Reduce heat to low and simmer, stirring occasionally, for about an hour.
9. About 30 minutes later, put 2 cups water and 1 cup quinoa in pot and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes. Remove from heat and let stand for 5 minutes or until water is absorbed. Then fluff with fork.
9. Next, make the naan bread. In large bowl, whisk together coconut flour, eggs, milk and salt until smooth.
10. Heat a small (about 8") skillet over medium-high heat and grease pan lightly with coconut oil.
11. Pour 1/4 cup of batter onto skillet and immediately tilt in different directions to evenly distribute batter. Cover with lid and cook for 1-2 minutes until ledges are golden and bubbles form in the middle.
12. Flip over and cover again, cooking again 1-2 minutes. Repeat until all batter is used up. Should make 6-8 pieces.
13. Add salt and pepper to lamb korma and serve over quinoa and with naan. Enjoy!
Comments
Post a Comment