Tasty Moroccan Lamb Curry

lamb curry

“May my thoughts of kindness stretch over like a warm blanket to envelop your being and caress your soul.” ~ Truth Devour

 

It’s cold, blustery weather here at the farm right now. I made a pot of this simple curry with the meat from some leftover grilled lamb chops. This recipe works equally well with leftover lamb from your weekend roast or barbeque, or with fresh meat.

This curry has loads of turmeric, bone broth, garlic and other healing foods – super for nourishing your body and boosting your immune system. And the Moroccan-style spices give a rich, slighty sweet flavour.

It was so easy to throw together that I didn’t think to take any pictures until it was ready to be eaten. But don’t panic – it’s very straight forward.

Ingredients to serve four:

500 grams lean diced lamb (cooked or uncooked), 1 large onion, 1 tablespoon of ghee or oil, 1 x 400 gram tin of diced tomatoes, 2 cloves of garlic – crushed, 1 cup of diced raw carrot, 1 cup of diced sweet potato, 1 seeded and chopped red capsicum (bell pepper), 2 cups of good quality chicken or vegetable stock, 4 to 6 dried dates – chopped, 2 teaspoons of dried turmeric, 6 green cardamom pods – lightly crushed, 1 bunch of coriander (cilantro/chinese parsley) – halved and finely chopped, 1/2 teaspoon powdered ginger, 1/2 teaspoon cinnamon, 1 teaspoon cumin, avocado to serve.

Method:

Place the oil or ghee, the diced meat and onion in a large heavy bottom saucepan and cook over medium heat until the meat is browned (if raw) or until the onions are lightly coloured.

Add in all the dried spices and garlic and cook for another few minutes, stirring well, until fragrant.

Now add half the coriander and the final ingredients. Stir well to combine, and then lower the temperature, place a lid on the pot and simmer for a minimum of one hour. I cooked mine for three, which helps the flavours to soften and combine, and makes the meat falling-apart-soft and easy to digest.

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Check occasionally if simmering on a cooktop, and moisten with a little extra water if needed. If you like, this can also be cooked easily in a slow cooker, and shouldn’t require extra liquid.

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To serve, top with the remaining chopped coriander and some diced avocado.

You can enjoy the curry as a paleo dish on its own, or serve it over rice, steamed vegetables or with some good crusty bread.

I enjoyed my curry with just that generous sprinkle of fresh coriander, and some diced fresh avocado grown on a neighbour’s farm. 🙂

 

Leftovers can be refrigerated for up to three days and are also good in jaffles, on toast, or thinned with some extra diced tomatoes as an easy pasta sauce. It also freezes well.

 

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