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SPICY LAMB CURRY – paleo recipe
Stav Kogan

SPICY LAMB CURRY

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 tbsp coconut oil or ghee
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 2 tsp ground coriander
  • 1½ teaspoons turmeric powder
  • 1 tsp ground cardamom
  • 1 tsp ground cumin
  • ½ tsp cayenne pepper
  • ½ tsp ground cinnamon
  • ⅛ tsp ground mace
  • Pinch of cloves
  • 1 (14-ounce) can diced tomatoes or 1 pound fresh tomatoes
  • 1 cup Basic Beef Broth
  • 2 medium sweet potatoes, peeled and quartered
  • 2 lb boneless lamb stew meat
  • 1 bunch spinach, stems discarded
  • 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.
  • 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.
  • 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.
  • 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.

Method
 

  1. Lower-Carb Modification: Use pumpkin instead of sweet potatoes.

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