- 3 – 5 cloves garlic
- Big chunk of ginger
- 2 and a half onions
- 1 medium tomato
- 1 large chilli
- 1 tablespoon of coconut oil
- 1 teaspoon of salt
- 1 - 2 stalks of curry leaves
- 2 stalks of coriander leaves
- 2 pieces of cloves
- 1 large piece of star anise
- 1 large cinnamon quill
- 2 pieces of cardamoms
- 3 heaped tablespoons of curry powder
- ¾ - 1 tablespoon turmeric powder
- 1.2kg lamb chunks
We all love food that tastes great. Well what about food that both tastes great, and is good for you? This lamb curry is one of my mum’s famous recipes that she would make at home all the time. It is loaded with good protein from the lamb, healthy fats from the coconut oil and a whole lot of great spices as well as garlic, chilli, ginger and onions. Try it out and let me know what you think.
Chop up the garlic, ginger, onions and chilli into rough chunks, and throw into a blender. Add enough water so the bottom quarter of the blender is covered in water – this will take about ½ to 1 cup of water. Blend away till you get a liquid mixture.
You will notice from the pictures that I used a half red onion. You don’t have to; there was a half in the fridge so that is why I did J.
Chop up the tomatoes into rough pieces. The size doesn’t matter as it will cook down but I halved it about 3 times.
Wash the curry leaves and coriander. Chop up the coriander, stalk and all to be used as a garnish later. Separate the curry leaves from the stalk. These will be added in whilst cooking.
- Heat up the wok or saucepan till its nice and hot then turn down to a medium heat
- Add the coconut oil which could be solid but will quickly melt down (watch out it may splash)
- Throw in all the spices straight away and mix them well with the oil
- Stir through the spices for a minute or two then add the blended mixture
- Mix it through then cover and let sit to let the mixture heat up
- Uncover, stir, and let it evaporate for about 2 minutes
- Add the chopped tomato, and stir through
- Add the curry powder and turmeric powder
- Mix through, and keep stirring for about 5 – 10 minutes until the mixture has reached a dryer consistency. You then have the curry base
- Add the meat and brown on one side, then the other
- Add the curry leaves, stir through turn down the heat to low and cover
- Keep stirring every five minutes of so but let it slow cook to get the lamb nice and tender.
- After about an hour (you can do this faster, on a slightly higher heap as the lamb wont take too long to cook, but the longer you leave it on a slow heat the more tender it becomes) open the lid and let the liquid evaporate
- If you want a lot of curry don’t let too much evaporate, otherwise take it off the heat when the desire consistency is reached. I let mine dry up a bit
- Garnish with the coriander, and stir through before eating
- Traditionally served with some lentils, vegetables and roti (flat bread) or rice, but for those on paleo – vegetables and sweet potato or cauliflower rice will work great.
- Enjoy and say thanks to my mum for the recipe 🙂
The recipe is pretty flexible and if something is too strong for your liking you can adjust accordingly. If you don’t like it too spicy you can take out the chilli but note that generally the larger the chilli, the less spicy it is.
If you have too much curry base you can add in a bit more meat.
The longer you cook the lamb the more tender it will be so leave it covered on a low heat for an hour or two to get that fall apart in your mouth consistency. Because of the amount of preparation and cooking involved, I recommend you make this in a large batch like I did.
You can use olive oil instead but coconut oil is a good oil to cook with as it can withstand high heats without losing too much nutrients.
Curry is a lot of work and takes some time to cook but tastes amazing and contains only nutritious ingredients.
Never fear about leftovers, because as mum always says, curry tastes better on the second day. It’s true it does!