I picked up some lamb stew meat at the farmers market and let it sit in the fridge for a few days while I tried to decide what to do with it. I kept imagining a standard beef-style stew, and it didn’t excite me—until inspiration struck: lamb curry. It was the perfect idea for a chilly evening.
On a cold night we enjoyed a fragrant, spicy lamb curry that warmed us right up. I delayed holiday prep a little longer to savor this meal, but the curry was absolutely worth the wait.
Spicy Lamb Curry
1 tablespoon ghee or coconut oil
2 pounds lamb stew meat
2 medium onions, sliced
2 large tomatoes, chopped (about 4 cups)
2 inches / about 1 tablespoon ginger, grated
6 cloves / about 1 tablespoon garlic, crushed
1/2 teaspoon cayenne *
1 tablespoon garam masala
1 teaspoon turmeric
2 teaspoons ground coriander
1/2 teaspoon ground cardamom
1 cinnamon stick
1 teaspoon salt
4 cardamom pods (optional)
6 whole cloves (optional)
2 small sweet potatoes, cubed (optional)
- Mix the garlic, ginger, ground coriander, garam masala, turmeric, cayenne, ground cardamom and salt in a small bowl and set aside.
- Heat the ghee or coconut oil in a cast-iron or stainless pot over medium-high heat.
- Sear the lamb in batches, about 2 minutes per side, then set the browned pieces aside.
- Add the sliced onions to the pot, reduce heat to medium, and sauté about 8–10 minutes until golden brown.
- Stir in the prepared spice mixture and sauté for about one minute, stirring constantly to release the aromas.
- Add the chopped tomatoes and their juices. If the tomatoes are dry, add a splash of water so the spices don’t burn.
- Simmer over medium heat for about 5 minutes, then transfer the mixture to a blender and puree until smooth.
- Return the pureed sauce to the pot, add the seared lamb and the optional whole spices (cinnamon stick, cardamom pods, cloves).
- Reduce heat to low and simmer gently until the lamb is fork-tender, about 1.5 to 2 hours.
- If using sweet potatoes, add them 15–20 minutes before the lamb is done and simmer until tender.
- Serve the curry over coconut “rice” or cauliflower rice for a lighter option.
* I initially simmered this curry with two whole fresh cayenne peppers but found they didn’t add as much heat as expected. I then added 1/2 teaspoon of ground cayenne, which provided a pleasant kick for our taste. Adjust the cayenne to suit your heat preference—use less if you’re sensitive, or more if you like it fiery.
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