This AIP Lamb Curry is tender, flavorful and so easy to prepare. It’s also paleo and Whole30 compliant and a perfect, comforting, one-pot meal.
You’ll hardly believe this AIP Lamb Curry is made without curry powder or cumin because it’s still bursting with flavor! It comes together pretty quickly and is sure to please AIP-ers and non-AIPers alike. This dish is also Whole30 compliant and can be served on its own, with zucchini noodles, cauliflower rice, sautéed greens or a salad.
Here’s what you’ll need for this AIP Lamb Curry with Cauliflower:
- 1 lb stewing lamb
- sweet potatoes (any variety)
- small head of cauliflower
- fresh ginger
- full fat, additive free coconut milk
- turmeric
- cinnamon
- sea salt
- olive oil
- lime juice
- cilantro
AIP Lamb Curry FAQs
Can I replace the lamb with another meat?
Yes, stewing beef works really well in this recipe in place of the lamb.
Can I make this in a crockpot/ Instant Pot?
Yes, I haven’t done so myself but this should work and you would have to adjust the cooking time. Begin by using the sauté function to sear the meat in the spices before switching to the slow cook function.
Can this dish be frozen?
If you plan to freeze this dish I would recommend omitting the cauliflower and adding in only once you reheat the curry on the stovetop. Mushy sweet potatoes blend nicely into the curry but mushy cauliflower is a no-go.
If you try this AIP Lamb Curry I would appreciate it if you would give it a rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious.
If you enjoyed this dish you might also like:
- AIP Fish and Vegetable Curry
- Trinidadian-inspired Beef Stew
- AIP Salted Cod in Coconut Milk
- Baked Haddock in Sweet Potato Cream Sauce
AIP Lamb Curry with Cauliflower
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
Description
This AIP Lamb Curry is tender, flavorful and so easy to prepare. It’s also paleo and Whole30 compliant and a perfect, comforting, one-pot meal.
Ingredients
- 1 lb stewing lamb
- 1 small yellow onion, sliced
- 4 cloves garlic, minced/crushed
- 1-inch piece fresh ginger, grated/finely chopped
- 1/4 cup cilantro, chopped (plus more for garnishing)
- 2 TBSP green onions, sliced
- 2 TBSP olive oil or coconut oil
- 1 tsp cinnamon
- 1 tsp turmeric
- 2 cups sweet potato, cubed (any variety)
- 1 tsp freshly squeezed lime juice
- 1 cup full fat coconut milk (additive free)
- 1 cup water
- 1/2 tsp sea salt
- 1 small head of cauliflower, chopped into florets
Instructions
- To a large glass or stainless steel bowl, add lamb and season generously with sea salt, sliced onion, crushed garlic, grated ginger, chopped cilantro, green onions. Allow to marinate at least 30 minutes.
- Once lamb has marinated, heat oil in a large stockpot over medium heat. Once oil is hot, add in cinnamon and turmeric and stir frequently for 30 seconds – 1 minute until it begins to bubble.
- Increase heat to medium-high and add lamb, stirring continuously for 2-3 minutes.
- Cover pot and allow lamb to cook on high heat 2-3 minutes further.
- Add in chopped sweet potatoes, lime juice, coconut milk, water and sea salt and bring to a boil.
- Reduce heat to medium-low, cover pot and allow to simmer 20 -25 minutes, stirring intermittently and adding cauliflower toward the last 6-8 minutes.
- Garnish with chopped cilantro and serve hot.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Soups + Stews
Keywords: aip, paleo, whole30, lamb, lamb curry, turmeric, cinnamon, one-pan meal
Yummy! I’ve been making this recipe weekly! Thank you!
★★★★★
Used ground lamb and frozen veg to make it easier on myself…left out cilantro cuz I don’t like it…it was delicious!! Will definitely be making it again 🙂
★★★★★
Amazing! My former student has been raising lamb on a nearby farm and I am grateful to have had the opportunity to try this recipe *and* support her farm all in a week! I used this recipe for my spouse’s birthday and they devoured it while putting in a vote for this curry as their favorite HMD recipe to date! It held up well for lunches and because I used a slightly different cut of lamb, I was happy to make lamb stock with the leftover bones! I used the lamb stock in this amazing HMD fennel / leek risotto!: https://healmedelicious.com/leek-and-fennel-risotto/
★★★★★
It was delicious!! I used coconut cream (canned) instead of canned coconut milk, and a bit more of lemon, and it was yummy! One pot meal for a busy single mom!
Thank you for your recipes – it has been a lifesaver for someone who had to start an AIP diet with short notice (myself & kiddo). I had no idea where to start, and then I found your website & it less intimidating!
I got your Holiday eats ebook – excited to try some of those recipes! #ThanksgivingSaved
★★★★★
Thanks so much Sanchari, glad you enjoyed 🙂
Love this one too! I loved how this came together and enjoyed the prep too! I doubled the quantity and it’s nearly all gone after one meal ! ?? (thankfully enough for some lunch tomorrow)… will def do again ! Thanks Nicole !
★★★★★
This was fantastic: layered, perfectly balanced, surprising, and delicious. Combining lamb, coconut, cinnamon, lime… what a complex combination of flavors – the perfect dish to remind you that eating AIP does not mean eating bland or boring!
★★★★★
I had a friend over who’s on an AIP diet and I followed this recipe exactly and it turned out SO delicious! I can’t want to make this again!!
★★★★★
Oh I’m so glad to hear that! Thanks for taking the time to leave a review