This hearty paleo lamb curry is a bit of fusion but is primarily Indian in flavour. It’s very easy to make and can be done in a slow-cooker and frozen. Serve with cauliflower rice!
This gorgeous lamb curry was an experiment that went very very right. I bought some diced lamb and decided to make an Indian type of curry, except I didn’t have a recipe in mind. I pulled out my spice kit, some coconut milk and pulled together this little wonder of a dish. It was super scrummy and has now been requested to become a regular weekly dish in our home. I hope you like it!
Garam masala is a warm, earthy Indian spice blend that typically consists of coriander seed, cumin, black pepper, nutmeg, cardamom, clove, fennel and bay leaves. Sometimes, it will have cinnamon or caraway seeds. You can get it from most supermarkets, Indian stores, or make your own.
You can easily make this recipe in a slow cooker (method below) and it would freeze well for quick leftover dinners. See slow cooker instructions below the recipe. I served it with steamed broccoli for me and white rice and veggies for my partner.
By the way, it’s not too spicy but you can remove the red chilli to make it even less spicy if cooking for the kids.
This is a very hearty, warming lamb curry that is perfect with cauliflower rice or regular rice if you eat it. You can use beef, goat or chicken thigh meat instead of beef.
1 tablespoon coconut oil
700 grams / 1.5 lb diced lamb (a little fat on the meat is fine)
1 large brown onion, diced
1/2 long red chilli, finely diced
2 medium celery sticks, diced
3 cloves garlic, diced
2 1/2 teaspoons garam masala powder
1 1/4 teaspoons turmeric powder
1 teaspoon fennel seeds
1 1/2 teaspoons ghee (or extra coconut, if avoiding dairy)
400 ml coconut milk (1 can or 1 1/2 cups)
1 1/2 tablespoons tomato paste
1 cup of water
1 + 1/3 teaspoons sea salt
2 medium carrots, diced
A squeeze of lime or lemon juice
Fresh coriander (cilantro) or parsley to garnish
Heat a tablespoon of coconut oil in a casserole pot or a large saucepan. Add the lamb and stir on high heat until lightly browned, about 3-4 minutes.
Add the onion, chilli and celery and cook for about a minute, until slightly softened. Bring the heat down to medium. Add garlic, garam masala, turmeric, fennel seeds and ghee (or extra coconut oil if avoiding dairy). Stir through the lamb and cook for a minute to let the spices release their aromas.
Add coconut milk, tomato paste, water and sea salt. Stir and bring to boil. Then turn the heat down to simmer and cook for 1 hour, covered with a lid. Stir a couple of times.
After one hour, add the diced carrot and cook for a further 30-40 minutes, covered with a lid. Stir a few times.
Sprinkle some fresh coriander or parsley and drizzle a little lemon or lime juice before serving.
Serve with your favourite vegetables or cauliflower rice, or real white rice if your heart so desires.
Slow Cooker Method
If your inner pot is metal and heat-proof (i.e. not ceramic), you can do the first few steps on the stove first. It’s pretty easy and you will only need 5 minutes for this. You basically want to brown off everything before setting the slow cooker on. Otherwise, if it is a ceramic crockpot, then do the first few steps in a saucepan first and then transfer the mix to the slow cooker pot. Cover with a lid and set the slow cooker to 8-9 hours on LOW, 5-6 hours on MEDIUM, 3.5-4 hours on HIGH. If adding carrots later, do it in the last 30 minutes to 1 hour (depending on the heat setting).
Once done, sprinkle some fresh coriander/cilantro or parsley and drizzle a little lemon or lime juice before serving. Serve with your favourite vegetables or cauliflower rice, or real white rice if your heart so desires.