No Fuss, Hearty Lamb Curry (AIP approved)
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
Ingredients:
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2 Tbsp avocado oil
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1 large yellow onion, sliced
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2 medium carrots, cut into half moons
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2 garlic cloves, minced
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2 tsp ground turmeric
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1 tsp sea salt
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1 tsp black pepper
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1 tsp ground cumin
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1/2 tsp ground cinnamon
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1/2 tsp ground ginger
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3 Tbsp coconut aminos
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1/4 cup apple juice
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1 Tbsp fish sauce (I like Red Boat brand)
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2 lbs grass-fed lamb cubes
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1 bay leaf
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Optional – 1 Tbsp tomato paste (if tolerated / not for AIP)
Directions:
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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.
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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!)
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Add lamb and stir to combine.
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Transfer the sautéed ingredients to your slow cooker, or switch your slow cooker function to “slow cook.”
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Add the coconut aminos, apple juice, fish sauce, bay leaf, and tomato paste (if using) and stir to combine.
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Cook on low for 6 hours.
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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.
