Lamb Curry

Ingredients

• •2 lbs lamb shoulder, cut into 1.5-inch cubes
• •3 tablespoons vegetable oil
• •2 medium onions, diced
• •4 cloves garlic, minced
• •1 tablespoon fresh ginger, grated
• •2 tablespoons curry powder
• •1 tablespoon ground cumin
• •1 teaspoon turmeric
• •1 can (14 oz) diced tomatoes
• •1 can (13.5 oz) coconut milk
• •1 cup lamb or chicken broth (gluten-free)
• •1 teaspoon salt
• •2 tablespoons fresh cilantro, chopped

Directions

1. 1Heat oil in a large pot over medium-high heat and brown the lamb in batches; remove and set aside.
2. 2In the same pot, sauté diced onions until golden, then add garlic and ginger, cooking for 1 minute.
3. 3Stir in curry powder, cumin, and turmeric; cook for 30 seconds until fragrant.
4. 4Add diced tomatoes, coconut milk, and broth; return lamb to the pot and stir well.
5. 5Bring to a boil, then reduce heat and simmer covered for 40-45 minutes until lamb is tender.
6. 6Season with salt to taste and garnish with fresh cilantro before serving.

💡 Slow cooker: brown the meat first, then cook LOW 6–7 hours, or HIGH 3 hours, adding any greens, dairy or fresh herbs in the last 15 minutes.

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