Lamb and Coconut Curry

Lamb Curry Spice Mix-2

One of my biggest pet peeves with ordering out curry is the minimal chunk to sauce ratio. I feel like I only get a few chunks of meat and vegetables floating in an enormous sea of sauce. For those of you who avoid soups and stews due to their lack of “fillingness” (i.e. my brothers), the abundant chunks of lamb, potatoes, and rutabaga are sure to leave your stomach taut and soul warm. I know that there are a lot of spices in this recipe, but if you do any sort of ethnic cooking, you should have most of the spices on hand. I think that making your own curry sauce, instead of using a pre-made spice powder, makes it taste more authentic. Serve this curry over a bed of rice, topped with kale, cilantro, or parsley and a side of naan.

The Bite: Most of us are aware that coffee, soda, wine and dark teas can stain our teeth. But, it isn’t just darkly pigmented drinks that can cause discoloration. A good rule of thumb is anything that can stain your clothes can stain your teeth. This means blueberries, tomato sauces, balsamic vinaigrettes and curries can darken your teeth if heavily consumed over time. While I want my teeth to stay white, I’m not willing to give up these foods or drinks. One way to help prevent discolorations is to drink water along with your meals or to swallow frequently to prevent the staining agent from lingering in your mouth.

Lamb Curry-2

Lamb and Coconut Curry

Yield: 6 servings


1 pound lamb stew meat, cubed
1 medium russet potato, peeled and cubed
2 cups rutabaga, peeled and cubed
1 1/2 teaspoons salt
1 teaspoon tumeric
2 red onions
10 cloves of garlic
1 inch piece of ginger
1 cup cilantro (stems included)
1 jalapeno, seeded
1 tablespoon coconut oil
2 bay leaves
1/2 cinnamon stick
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1/2 teaspoon cardamom
1 tablespoon cumin
1 teaspoon garam masala
28 oz crushed tomatoes
1/2 cup coconut milk


Combine the chunks of lamb, potatoes and rutabaga in a bowl. Massage in salt and tumeric and let rest in the fridge for 30 minutes. Meanwhile, add the onions through jalapeno in a blender or food processor and process until smooth. Pour this mixture into a crock pot. Heat the coconut oil over medium high heat. Toast the bay leaves, cinnamon stick, coriander seeds, and fennel seeds for 1 minute. Add the lamb mixture and cook for about 10 minutes or until the lamb is browned on all sides. Add the lamb mixture to the crock pot along with the remaining ingredients. Cook on low for 8 hours or until the lamb is tender.

Note: This can alternatively be done on the stove top. It should not take as long, but i’m unsure of the total cook time. Let me know if you try it out!

Source: adapted from Cook Republic


2 thoughts on “Lamb and Coconut Curry

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