I have been experimenting with nightshade-free spice blends lately. Because my family all enjoys anything seasoned with curry powder, it became an important priority to recreate the curry flavor without the nightshades that are typically included in curry spices. 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.
Prep Time: 15 minutes
Cook Time: 1 hour
- 3 lbs lamb stew meat, cubed
- 3 Tbsp red palm oil (or substitute tallow, lard or coconut oil)
- 2 medium yellow onions, diced
- 2 medium carrots, chopped
- 2 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp ginger
- ½ tsp mustard powder
- ½ tsp cardamom
- ¼ tsp cinnamon
- ¼ tsp pepper
- ¼ tsp anise
- ¼ tsp garlic powder or 2 cloves fresh garlic, crushed
- ¼ tsp caraway seed
- ½ tsp salt, to taste
- 1 Tbsp lemon juice
- 1 cup chicken stock
- 1/3 cup coconut cream concentrate (aka creamed coconut, aka coconut butter)
- 4 cups fresh spinach
- If you are using any whole seeds (anise and caraway would be typical), grind in a food processor or spice grinder to a powder.
- 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.
- 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.
- Add meat back to the pot and all of the spices.
- Add chicken broth and lemon juice to the pot. Cover, reduce temperature to medium and simmer for 1 hour (or more).
- Remove lid and continue to simmer uncovered for 30-40 minutes.
- Stir in coconut cream and spinach. Once spinach has wilted (about 1 minute), serve.