Lamb Curry Recipe

Here is my Lamb Curry Recipe

From a Chinese Medical perspective, lamb meat is considered to be warming, improves blood production, and helps to increase qi, our vital energy. In the winter time, it is important to choose foods that are warming to help sustain us through the cold months. I made this curry recipe on a particularly cold February night, and we went to bed with warm and satisfied tummies. Curry spices are also very warming internally and can help improve digestion. Turmeric, which is the main ingredient in curry spice, has many beneficial properties including: it is anti-inflammatory, improves blood circulation, and is full of antioxidants to help ward off cancer.


1 ½ pounds grass fed lamb chopped stew meat
2 cups of stock (I used homemade chicken stock)
½ can of full fat coconut milk
1 onion, chopped
1 thumb-nail sized piece of ginger, peeled and grated
1 teaspoon cumin seeds
1 teaspoon cumin powder
1 tablespoon + 1 teaspoon curry powder
½ teaspoon sea salt
1 tablespoon coconut oil
  1. Heat the coconut oil in a large pot or dutch oven over medium high heat.
  2. Add the onion and cook until translucent.
  3. Add the cumin seeds and cook for about five more minutes.
  4. Add the lamb and saute’ until the meat starts to brown 5-10 minutes.
  5. Add the grated ginger, curry powder and cumin powder and stir well for a few minutes.
  6. Add the stock and coconut milk and bring to a boil and then turn down heat.
  7. Simmer on low for 20 minutes.
  8. Add salt to taste
  9. Serve over quinoa, or brown or basmati rice.



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