Lamb Curry Recipe
While we dig contemporary and experimental Indian flavors, we believe traditional dishes are really where it's at.
We love all kinds of ethnic foods. And, while we dig contemporary and experimental Indian flavors, we believe traditional dishes like this lamb curry are really where health and flavor best intersect.
Since we do like to keep our meals on the healthier side, we stay away from naan and a lot of the starches found in some Indian dishes. Starting this lamb curry meal with grass-fed meat as its base provides a ton of health benefits.
This lamb curry dish is reminiscent of a personal favorite restaurant in Little 5 Points (a neighborhood in Atlanta). Ah, strolling Memory Lane — lamb curry, you have our taste buds and our heart.
Recipe Notes: Serves 4. Paleo-friendly and Whole30-compliant.
Prep Time: 20 min / Cook Time: 40 min / Total Time: 1 hr
TRADITIONAL LAMB CURRY
- 2 lbs boneless lamb shoulder cut into 1/2-inch cubes
- 2 cups coconut milk
- 2 cups cauliflower florets
- 1 1/2 cups tomato puree
- 1 1/2 cups onion small diced
- 3 tbsp olive oil
- 2 or more tbsp cilantro chopped for garnish
- 1 tbsp jalapeno minced
- 1 tbsp garlic minced
- 1 tbsp ginger minced
- 4 tsp yellow curry paste (we use Mae Ploy brand)
- 1 1/4 tsp ground turmeric
- 1/4 tsp ground coriander
- Salt to taste
- Heat a medium-sized Dutch oven or heavy bottomed pot on medium-high heat and preheat oven to 400 degrees Fahrenheit.
- Add 1 tbsp olive oil and then 1 pound of lamb. Season with salt, and brown on all sides. Repeat this step with the other half of the lamb, then remove, leaving any rendered fat in the pot.
- Add garlic, ginger, jalapeno, coriander, 1 tsp turmeric, and curry paste and cook until fragrant, about 3 minutes.
- Add onion and cook until soft and translucent, about 5 minutes.
- Pour in coconut milk and tomato puree and bring to boil.
- Add lamb back to pot and reduce to a simmer.
- Cover slightly and continue cooking for 30 minutes or until lamb is tender.
- While lamb is cooking, toss cauliflower in the remaining olive oil and turmeric and season with salt.
- Place cauliflower on a baking sheet and roast at 400 degrees for 15 minutes or until it begins to take on color then reserve.
- When lamb is tender, stir in cauliflower and check for seasoning, adding more salt if necessary.
- Serve with your choice of rice or on its own and garnish with cilantro.