Lamb Curry

We love trying different recipes with lamb. This Lamb Curry is one of our new favorites! Its a great addition to liven up your typical menu and although there’s a long list of ingredients it’s quite simple to make. Plus it’s gluten free and easily made dairy free if you omit the yogurt. Our family enjoys experimenting with different toppings and comparing and contrasting each other’s preferences. We hope you enjoy this warm cozy meal as much as we do.

Leftover Lamb Roast

Chop into pieces

Simmer the bones to make broth...

Sauté veggies

Mix seasonings

Add Lamb and Seasonings to pan

We use our own garden stewed tomatoes. They add such a rich and fresh flavor!

Mix in broth, stewed tomatoes and tomato paste and simmer.

Serve over rice with desired toppings.

Lamb Curry

Serves 6

Ingredients

1/4 cup Butter

2 Bay Leaves

4 Whole Cloves

10 Peppercorns

2 Small/Medium onions chopped

2 Stalks Celery Chopped

1 tablespoon ground Ginger

1 tablespoon Garlic powder

1 teaspoon Cardamom

1 teaspoon Cinnamons

1 teaspoon Salt

1/2 teaspoon Turmeric

2 teaspoons Coriander

2 teaspoons Garam Masala

2-3 cups Cubed Lamb

3 cups Lamb Bone Broth

3 ounces Tomato Paste

2 cups Stewed Tomatoes

1/4 cup plain Greek Yogurt

Cilantro for garnish

To prepare Bone broth:

Remove extra meat from lamb shank. Place bones and some fat into a sauce pan. Add 4 cups water. Simmer for 3-5 hours.

Cooking Instructions:

Add first 6 ingredients to a large sauce pan or Dutch oven. Sauté for 5-7 minutes until onions are translucent and fragrant. Add seasonings (next 8 ingredients) to onion mixture and cook for 1-2 minutes then stir in lamb cubes for 3-4 minutes. Add bone broth, tomato paste and stewed tomatoes to pan and simmer for 20-25 minutes until flavors are well combined.

Serve over hot rice. Top with Greek yogurt,

cilantro, raisins, chopped banana, coconut flakes, nuts, pineapple or anything else of your choice!