SPICY LAMB CURRY

YIELD: 4 to 6 servings | PREP TIME: 15 minutes STOVETOP: about 1 hour | SLOW COOKER: 6 to 8 hours | PRESSURE COOKER: about 45 minutes • 1 tablespoon (15 ml) coconut oil or ghee • 1 medium onion, sliced • 2 cloves garlic, minced • 1 tablespoon (15 ml) grated fresh ginger • 2 teaspoons (10 ml) ground coriander • 1½ teaspoons turmeric powder • 1 teaspoon (5 ml) ground cardamom • 1 teaspoon (5 ml) ground cumin • ½ teaspoon cayenne pepper • ½ teaspoon ground cinnamon • ⅛ teaspoon ground mace • Pinch of cloves • 1 (14-ounce) can diced tomatoes or 1 pound (454 g) fresh tomatoes • 1 cup (240 ml) Basic Beef Broth • 2 medium sweet potatoes, peeled and quartered • 2 pounds (907 g) boneless lamb stew meat • 1 bunch spinach, stems discarded 1. Melt the oil in a large, heavy-bottomed pot over medium-high heat. When the oil is shimmering, add the onion. Cook for 6 to 8 minutes, stirring occasionally, until golden brown and softened. 2. In a small bowl, combine the garlic, ginger, and spices. Add this mixture to the browned onions and cook for about 20 seconds, stirring constantly, until very fragrant. 3. Add the tomatoes and broth to the pot, scraping up any browned bits that are stuck to the bottom of the pot. Coarsely puree the mixture with an immersion blender. 4. Add the sweet potatoes and lamb. Partially cover the pot, reduce the heat to low, and cook for 45 minutes to 1 hour, until the lamb is tender. Stir in the spinach and cook until it’s just wilted. Slow Cooker Instructions: After completing Step 3, transfer the contents of the pot to a slow cooker. Add the sweet potatoes and lamb and cook on low for 6 to 8 hours, until the lamb is tender. Stir in the spinach and cook until it’s just wilted. Pressure Cooker Instructions: Drain and discard the juice from the tomatoes and use just ½ cup of beef broth. After completing Step 3, transfer the contents of the pot to a pressure cooker. Add the sweet potatoes and lamb, secure the lid, and cook at high pressure for 25 minutes. Allow the pressure to release naturally for 10 minutes before opening the lid. Stir in the spinach and allow it to wilt. Lower-Carb Modification: Use pumpkin instead of sweet potatoes.

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Spicy lamb curry simmers boneless lamb stew meat with sweet potatoes in a fragrant sauce of coriander, cardamom, cumin, and warming mace. The tomato base is coarsely pureed before the lamb braises, giving the curry its thick, clinging texture. Fresh spinach wilted in at the end adds color and freshness to every bowl.

Pro Tips

• Cook the garlic, ginger, and spice mixture for just 20 seconds — enough to bloom the aromatics without scorching the ground spices, which turn bitter fast.
• Coarsely puree the tomato base before adding the lamb. This step is what gives the curry its characteristic body without any cream.
• Keep the pot partially covered and the heat low for the full 45-60 minutes. Gentle braising is what turns stew meat tender instead of tough.
• Stir the spinach in at the very end and let it just wilt — it keeps its color and freshness rather than dissolving into the sauce.

Frequently Asked Questions

What cut of lamb works best for this curry?

Boneless lamb stew meat is exactly right — its connective tissue breaks down during the slow braise and keeps the meat succulent.

Can I make this lamb curry in a pressure cooker?

Yes — 25 minutes at high pressure with a 10-minute natural release, using just 1/2 cup of broth and drained tomatoes as the recipe directs.

Is this curry lower-carb adaptable?

Swap the sweet potatoes for pumpkin as the recipe notes suggest, and the carb count drops noticeably without losing the sweetness.

How long does spicy lamb curry keep?

Up to 4 days in the fridge, and the flavors deepen overnight. Freeze it for up to 3 months, adding the spinach fresh when reheating.

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