Kiwi’s Killer Lamb Curry

Kiwi's Killer Lamb Curry

I love Indian food! So many tantalizing spices to entice the taste buds! But, I’ve never been real successful when making curries at home. My fiance’ would always say, it’s good, it’s just missing that “IT factor”.

Well, after some research on the internet and a little experimentation I came up with a great concoction. All those delicious flavors we were searching for!

Kiwi’s Killer Lamb Curry (with the IT factor!)

Ingredients:

  • 1 tbsp. cumin seeds
  • 7-10 cardamom seeds
  • 1 tsp. fennel seeds
  • 1 tbsp. coriander seeds
  • 1/2 tbsp. mustard seeds
  • 2 bay leaves
  • 1/2-1 tsp. cayenne (dependent upon desired spiciness)
  • 1 tsp. turmeric powder
  • 1 tsp. curry powder
  • 4 tbsp. coconut oil
  • 3-4 garlic cloves, minced
  • 1 inch chunk of ginger, freshly grated
  • 1 whole red onion, sliced thin
  • 4 tomatoes, diced
  • 1 small can of tomato paste
  • sea salt & pepper
  • 2 lbs. NZ raised lamb, cut into 3/4 inch chunks
  • fresh mint or cilantro

Additional (optional) seasonings and ingredients:

  • 1/2 tsp. cloves (to be toasted and ground with seeds)
  • 1 tsp. ceylon cinnamon
  • 1 cup. cauliflower florets

Directions:

Put first 6 ingredients (seeds) into skillet over medium heat and toast (stirring frequently so as not to burn.) Toast until nice aroma released (about 5-8 minutes.) Remove from heat and crush with mortar and pestle or coffee grinder. Add to next 3 ingredients (spices.) Mix together and set aside.

In same skillet, heat about 2 tbsp. of coconut oil over medium heat. Saute’ onion slices until transparent (about 5-8 minutes), add garlic and ginger and saute’ an additional 2 minutes. Add spices and saute’ 2 minutes more. Remove from heat and place in bowl to set aside.

Heat 2 tbsp. coconut oil in same skillet over high heat. Sprinkle salt and pepper onto lamb chunks and add to skillet to brown on all sides (about 8-10 minutes.) Add onion and spice mix, tomatoes and tomato sauce. Stir until well-mixed.

Cook for an additional 15-20 minutes, check lamb periodically for desired taste (rare-well done).

Sprinkle with fresh mint!!!!!

Serve with naan, rice, and/or lentil dal

Big Sister's "Loaded" Lentil Dal

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This entry was posted in Dairy Free, Eat Local, Gluten Free, Grain-Free, Grass-Fed, Main Dishes, Paleo, REAL Food, Recipes and tagged , , , , , , , , , , . Bookmark the permalink.

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