A hearty, warming Paleo Lamb Curry – cook on stove top or follow my Thermomix instructions
With the temperature heating up here we’ve moved away from eating such warming dishes, but every now and again I’ll get a craving and make a big batch up.
Sometimes a salad just won’t cut it but this Lamb Curry hits the spot every time. It packs a nutritional punch too with the turmeric, fennel and many of the garam masala spices.
Turmeric has found to potentially ward off dementia and prevent cancer, reduces the risk of heart attacks and strokes, combats inflammatory disease, fights cold and flu, helps indigestion and weight loss and also assists diabetes sufferers. Find out more here.
Fennel seeds contain numerous flavonoid anti-oxidants like kaempferol and quercetin. These compounds function as powerful anti-oxidants by removing harmful free radicals from the body thus offer protection from cancers, infection, aging and degenerative neurological diseases. Fennel seeds are also concentrated source of minerals like copper, iron, calcium, potassium, manganese, selenium, zinc, and magnesium. Find out more here.
Garam Masala is a blend of ground spices used extensively in Indian cuisine. for the most part, garam masala will include coriander, cumin, cardamom, cloves, black pepper, cinnamon and nutmeg. Packed with the combined health benefits of every spice garam masala is like one pill for many diseases. Read more here.
This is one of my favourites. The recipe originally came from Eat Drink Paleo and I’ve adapted it to be made in a Thermomix. As you’ve probably come to expect though with the thermi, the meat gets broken up a little more (flavour stays intact). If you don’t have a thermi, you can use the stove top directions at the bottom.
Preparation time: 10 minutes
Cooking time: 1 hour, 30-40 minutes
Number of servings: 4
- 1 tsp coconut oil
- 500g diced lamb (a little fat on the meat is fine)
- 1 brown onion
- 1/3 long red chilli
- 1 celery stick diced
- 2 garlic cloves, diced
- 2 tsp garam masala powder
- 2/3 tsp turmeric powder
- 1/2 tsp fennel seeds
- 1 tsp ghee (or extra coconut if avoiding dairy)
- 250g coconut milk (1 cup)
- 1 tbsp tomato paste
- 1/2 cup water
- 1 tsp sea salt
- 1 carrot, diced
- Squeeze of lime or lemon
- Coriander or parsley to garnish
- Add ghee and lamb to thermomix 5 min/Varoma//speed 1
- Add the onion, chilli and celery and cook 3 min/Varoma//speed 1
- Add garlic, garam masala, turmeric, fennel seeds and ghee, cook another 3 min/Varoma//speed 1
- Add coconut milk, tomato paste, water and sea salt, cook for 60 min/100C//speed 1
- Add the diced carrot and cook 30 min/90C//speed 1
- Sprinkle some fresh coriander or parsley and drizzle a little lemon or lime juice before serving. Serve with mashed sweet potato, or rice if you’re not paleo.
- Heat a teaspoon of coconut oil in a casserole pot or a large saucepan.
- Add the lamb and stir it around on high heat until slightly browned. Add the onion, chilli and celery and cook for about a minute, until slightly softened. Bring the heat down to medium.
- Add garlic, garam masala, turmeric, fennel seeds and ghee (or extra coconut oil if avoiding dairy). Stir through the lamb and cook for a minute to let the spices release their aromas.
- Add coconut milk, tomato paste, water and sea salt. Stir and bring to boil. Then turn the heat down to simmer and cook for 1 hour, covered with a lid. Stir a couple of times.
- After one hour, add the diced carrot and cook for a further 40 minutes, covered with a lid. Stir a few times.
- Sprinkle some fresh coriander or parsley and drizzle a little lemon or lime juice before serving. Serve with mashed sweet potato, or rice if preferred.
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