Paleo Hearty Lamb Curry
Dive into the bold flavors of this **Paleo Hearty Lamb Curry**, a rich and satisfying dish that combines tender diced lamb shoulder with a medley of fragrant spices like curry powder, cumin, and coriander. Simmered to perfection in creamy coconut milk and bright tomato sauce, this recipe is packed with wholesome veggies like sweet potatoes and carrots for added texture and natural sweetness. Perfectly paleo-friendly, this curry is free of grains and dairy, making it a nourishing option for anyone following a clean-eating lifestyle. The addition of fresh cilantro and zesty lime wedges brings a vibrant finish to every serving. Whether you’re meal prepping or indulging with family, this comforting lamb curry will quickly become a favorite in your recipe rotation.
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Recipe Information
Ingredients
- 2 pounds boneless lamb shoulder, diced
- 2 tablespoons coconut oil
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cinnamon stick
- 14 ounces canned coconut milk
- 14 ounces diced tomatoes
- 1 large sweet potato, peeled and cubed
- 2 medium carrots, sliced
- 1.5 teaspoons sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the chopped onions and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
Add the curry powder, ground cumin, ground coriander, and the cinnamon stick. Stir for 1 minute to toast the spices.
Increase the heat to medium-high and add the diced lamb to the pot. Brown the lamb on all sides, which should take about 5-7 minutes.
Pour in the coconut milk and diced tomatoes, ensuring the lamb is mostly submerged in the liquid.
Add the cubed sweet potato and sliced carrots to the pot.
Season with sea salt and black pepper, and stir to combine.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 60 to 75 minutes, or until the lamb is tender and the vegetables are cooked through.
Remove the lid for the last 10 minutes of cooking to allow the sauce to thicken.
Discard the cinnamon stick before serving.
Garnish with fresh cilantro and serve with lime wedges.
Nutrition Facts
Calories |
3813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 307.2 g | 394% | |
| Saturated Fat | 179.3 g | 896% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 8917 mg | 388% | |
| Total Carbohydrate | 113.8 g | 41% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 41.4 g | ||
| Protein | 181.8 g | 364% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 515 mg | 40% | |
| Iron | 43.0 mg | 239% | |
| Potassium | 5449 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
