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
Scale
- 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