This mild-but-flavorful lamb curry has very few ingredients, and is a breeze to get into a slow cooker. I whipped it up one cold day when I knew the troops would be tired and freezing after basketball practice, and would want something rich and hearty. It was so good that Jason went back for seconds! I served it over cauliflower “rice” for the adults, and steamed jasmine rice for the kiddos, with a side of steamed green beans for all! My slow cooker has the ability to brown without having to start on the stove with a frying pan… it’s genius!
No Fuss, Hearty Lamb Curry
Makes 6 portions
2 Tbsp avocado oil
1 large yellow onion, sliced
2 medium carrots, cut into half moons
2 garlic cloves, minced
2 tsp ground turmeric
1 tsp sea salt
1 tsp black pepper
1 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground ginger
3 Tbsp coconut aminos
1/4 cup apple juice
1 Tbsp fish sauce (I like Red Boat brand)
2 lbs grass-fed lamb cubes
1 bay leaf
Optional – 1 Tbsp tomato paste (if tolerated / not for AIP)
In a frying pan or slow cooker insert (on “saute” or “brown”), saute the onion in avocado oil for approx. 5 minutes, then add the carrots and garlic, and saute for 2 more minutes.
Stir in turmeric, sea salt, black pepper, cumin, cinnamon and ginger, and cook for 1-2 minutes, until mixture becomes fragrant. It will be somewhat dry at this point, and that’s okay. (See pic!)
Add lamb and stir to combine.
Transfer the sautéed ingredients to your slow cooker, or switch your slow cooker function to “slow cook.”
Add the coconut aminos, apple juice, fish sauce, bay leaf, and tomato paste (if using) and stir to combine.
Cook on low for 6 hours.
Mine usually has very little liquid left, but if there is liquid in the slow cooker insert, transfer the lamb to a large bowl, leaving the onions and liquid behind. In frying pan or your slow cooker insert, bring onions and cooking liquid to a simmer and cook, stirring, until it condenses into a thicker sauce. When the sauce is condensed, remove the bay leaf, combine with the lamb.