Traditional Lamb Curry

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  • August 5, 2018
Traditional Lamb Curry

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.

Perfect Meal Cheat Sheet

Traditional Lamb Curry
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Traditional Lamb Curry
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

While we dig contemporary and experimental Indian flavors, we believe traditional dishes are really where it’s at.

Category: Dinner
Compliance Level: Kickstart, LIfestyle, Performance
Servings: 4
Author: Brandon Cress
Ingredients
  • 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
Instructions
  1. Heat a medium-sized Dutch oven or heavy bottomed pot on medium-high heat and preheat oven to 400 degrees Fahrenheit.

  2. 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 reserve, leaving any rendered fat in the pot.

  3. Add garlic, ginger, jalapeno, coriander, 1 tsp turmeric, and curry paste and cook until fragrant, about 3 minutes.

  4. Add onion and cook until soft and translucent, about 5 minutes.
  5. Pour in coconut milk and tomato puree and bring to boil.
  6. Add lamb back to pot and reduce to a simmer.
  7. Cover slightly and continue cooking for 30 minutes or until lamb is tender.
  8. While lamb is cooking, toss cauliflower in the remaining olive oil and turmeric and season with salt.
  9. Place cauliflower on a baking sheet and roast at 400 degrees for 15 minutes or until it begins to take on color then reserve.
  10. When lamb is tender, stir in cauliflower and check for seasoning, adding more salt if necessary.

  11. Serve with your choice of rice (for Lifestyle and Kickstart players) or on its own and garnish with cilantro.

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Brandon Cress
Brandon is a slightly paleo locavore and the production manager at The Good Kitchen. He can skin and dice butternut squash in record time and has prepped thousands of pounds of local produce without blinking an eye.

Brandon has over a decade of experience working in professional kitchens and has been a part of The Good Kitchen team since the beginning. He works with The Good Kitchen marketing staff to produce delicious, healthy recipes the everyday chef can use. He’ll never turn down a pot roast, but has been known to eat up the vegetarian eggplant lasagna.
  • Robin Lindeen-Blakeley

    This sounds delicious, Thanks for sharing the recipe.

    • http://www.wholelifechallenge.com Becca Borawski Jenkins

      Hope you enjoy it!

  • T. Patch

    I am on this today and will report back. Thanks Becca and Brandon – Killer B’s.

    • http://www.wholelifechallenge.com Becca Borawski Jenkins

      How fun to see your comment on here!!! Let us know how you like it!

  • Sarah Claxton Deming

    This recipe includes “curry paste” in the ingredients but it’s not included in the directions.

    • http://www.wholelifechallenge.com Becca Borawski Jenkins

      Good catch, Sarah! Just fixed that in the instructions.

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