Oh my gosh, I don’t even know where to start with this recipe. I am OBSESSED with curry. The sweetness of the sweet potato compliments the savory lamb and the creamy coconut and combines to make the most fabulously delicious meal you could ever imagine. I make curry pretty frequently at home, and this is by far my favorite.
This recipe uses ground lamb, which is a very over-looked source of protein. It’s cheap (at least at my grocery store), and very easy to find in grass-fed form. I HIGHLY recommend using lamb for this recipe, but if you absolutely had to, you could use something else. But don’t.
Making curry can be somewhat intimidating, in large part due to the amount of spices and vegetables listed on the ingredients list. Does anyone else get overwhelmed when they see a long list? I sure do! What I find really helpful when I make dishes like this, is to prep all your spices and veggies first, prior to beginning any cooking. This way once you start, you can just throw everything in without much though. I also recommend making this on a weekend or a day when you have a little more time to be in the kitchen chopping veggies.
Checklist before you begin:
- Chop and rice the cauliflower (see recipe below for instructions)
- Mince garlic
- Chop onion
- Grate ginger root
- Grate turmeric root
- Chop sweet potato
- Slice red pepper
- Chop cilantro
- Pour chicken broth & canned coconut in one bowl
- Combine spices in a bowl
Once you finish this checklist, you’re ready to begin!
- 1 head cauliflower, cut in florets (or Trader Joe's sells riced cauliflower)
- 1 tbsp ghee or coconut oil
- 1 tbsp ghee or grassfed Butter
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tbsp grated ginger root
- 1 tbsp grated turmeric root
- 1 large sweet potato, diced (mine came out to 660 grams)
- 1½ to 2 pounds ground lamb
- 3 tbsp Thai Kitchen Red Curry Paste
- 1 can full fat coconut milk
- 1 cup chicken broth/stock
- 1 tsp ground cinnamon
- ½ tsp ground coriander
- ½ tsp ground cumin
- 1 red bell pepper, sliced thin
- Cilantro, chopped
- Lime wedges
- Put the florets of cauliflower through your food processor on the shredding attachment to rice cauliflower. You could also use a hand grater.
- Heat a large saucepan on medium heat, add the ghee or coconut oil.
- Add the cauliflower rice, sauté for a few minutes and then add ¼ cup water and let simmer on low for about 10 minutes, until liquid no longer remains.
- Melt ghee or grassfed butter in a 14" saucepan on medium heat. **It is important to use this large of a saucepan or you won't have enough room.
- Add the garlic, onion, ginger, and turmeric, and sauté for 2 minutes.
- Add the sweet potatoes, sauté for 2 minutes, then cover with a lid and let steam for about 5 minutes.
- Remove cover, and add ground lamb. Use a spatula to break down the lamb. Once lamb is pretty well broken down, cover with lid again and simmer until lamb is cooked.
- Add curry paste and move around until well combined.
- Pour in the coconut milk, broth, spices and sliced red pepper. Mix around well, then cover and turn heat to low. Let simmer for 10 - 15 minutes.
- Remove from heat, transfer to bowls and serve with optional cauliflower rice. Garnish with chopped cilantro and squeeze with lime.