Nightshade-Free Paleo Lamb Curry

November 21, 2012 in Categories: , by

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I have been experimenting with nightshade-free spice blends lately.  Because my family all enjoys anything seasoned with curry powder, it became and important priority to recreate the curry flavor without the nightshades that are typically included in curry spices.  This curry, while milk, is absolutely delicious.  If you buy lamb stew meat pre-butchered into cubes, this also makes this meal quite easy to put together.  The longer you cook this curry, the more tender the meat will be, so you can easily extend the cooking time if you wish.  This would also work in a slow cooker.

This is delicious served with plain cauliflower rice or spaghetti squash.  You could also substitute another meat very easily into this meal (dare I suggest leftover turkey since Thanksgiving is tomorrow?).  Serves 5-6.

Ingredients:

  1. If you are using any whole seeds (anise and caraway would be typical), grind in a food processor or spice grinder to a powder.
  2. In a large stock pot, heat 2 Tbsp red palm oil over medium-high heat.  Brown meat in 2-3 batches, setting browned meat aside in a large bowl.
  3. Add 1 Tbsp of red palm oil to the pot.  Cook onion and carrot until onion is starting to turn translucent, about 7-8 minutes.
  4. Add meat back to the pot and all of the spices.
  5. Add chicken broth and lemon juice to the pot.  Cover, reduce temperature to medium and simmer for 1 hour (or more).
  6. Remove lid and continue to simmer uncovered for 30-40 minutes.
  7. Stir in coconut cream and spinach.  Once spinach has wilted (about 1 minute), serve.
  8. Enjoy!

Comments

Love iT!!!! we miss our curries and chillis, especially since i will only cook AIP now…. The family are overjoyed to have a curry again – thanks for your continued innovation. If i could hug you i would!

I cannot eat coconut so I used your idea from your chili recipe of using pureed pumpkin instead – I used quite a bit more pumpkin than the amount of coco cream called for, used less broth and added more fat. It worked great! I am so excited about this idea of using pumpkin puree as a base – thank you!

Hi there,

Can you recommend an alternative to spinach which is high in oxalate?

Can any part of the lamb be used in the recipe (or must it be stew)?

Thanks

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