Easy Lamb Curry
This lamb curry is nourishing and bursting with flavor! It a super simple recipe to mix up on a weeknight or busy weekend.
Equipment
- 1 Dutch Oven or Slow Cooker
Ingredients
- 1-2 tbsp Fat tallow, lard, butter, ghee, or coconut oil
- Bone in Cut of Lamb Meat shoulder, shank, or leg of lamb
- 3 cloves Garlic minced
- 2 tbsp Ginger Minced
- 1-2 tbsp Curry Powder
- 1 tsp Cumin
- 2 tsp Chili Powder
- 1/2 tsp Ground Tumeric
- 6-8 cups Water
- 1-2 tbsp Apple Cider Vinegar
- 1/2-1 tsp Red Chili Paste add according to your spice preference
- 1 can Diced Tomatoes, Tomato Sauce, or Tomato Paste according to preference, see note below
- 1-2 Bay Leaves
- 1 14 oz Coconut Cream
Instructions
- Place the fat to a dutch oven over medium heat. Salt and pepper all sides of the meat liberally. Brown cut of lamb on all sides. Remove the meat and set aside.
- Add the minced garlic, ginger, and diced onions to the fat rendered from browning the meat. Saute until fragrant (about 1-2minute).
- Add all the spices and saute for about one minute to release their flavors. Make sure to stir frequently.
- Pour water over the spice mixture to deglaze the pan. Make sure to scrape any of the seasonings off the bottom of dutch oven to prevent burning. If you plan to transfer to a slow cooker, I would pour a small amount of water in to get the pan deglazed and transfer it to the slow cooker before adding the rest of the water.
- Stir in the tomatoes, chili paste, and apple cider vinegar. Add the browned cut of meat back to the mixture. Submerge 1-2 bay leaves in the water.
- Cover the dutch oven with a lid and cook at 225 degrees or on low in the slow cooker for at least 8 hours.
- I usually just saute up any veggies I want ahead of time and add them at the end. However, you can also add them during the last hour of cooking and cook until to your desired texture.
- Pull any bones out and shred the meat.
- Stir in the coconut cream. Serve and enjoy!
Notes
Should I brown the meat before cooking? Yes, I definetly recommend browning the meat prior to cooking. This high temperature cooking jump starts the fat rendering process and provides a nice crisp to the exterior of the meat. How long should I cook lamb curry? If you want a nice gelatnous, nutritious bone broth, you should cook for at least 8 hours. However, I have cooked it up to 14 hour (and you could probably go longer) as this continues to draw nutrients into the broth and develop all the wonderful curry flavors. What foods pair well with lamb curry? Since the cuts of lamb that we use are quite small, we often will cook up some over easy eggs to drop into the soup for added protein. It also pairs well with rice, naan bread, or even any regular sourdough bread. Does it matter what kind of tomatoes you add to the recipe? In my opinion, it doesn't. It's totally a personal preference. If you want a chunky, heartier soup, I would recommend going with diced tomatoes. Tomato sauce will provide a smoother texture while tomato paste will provide a more concentrated tomato flavor. It's totally up to you!