Mmmmm… lamb curry. A favourite spicy comfort food that had to be abandoned when I went AIP and the nightshades, dairy, and seed-based spices had to go. At least that’s what I once thought.
Our supply of lamb typically comes from Costco, where you can get Australian lamb roasts for a reasonable price. We have yet to find a local source for lamb with which we have been satisfied. Hopefully that will change in the not too distant future. While New Zealand lamb is guaranteed to be 100% grass raised, Australian lamb is still a solid option. Sheep and lambs raised in Australia spend the majority, if not all, of their lives on pasture and live a relatively natural life with limited use of grain feed (used only during a drought, for example), though some sources do report that up to 15% of Australian lamb is grain finished.
Of course, a five pound roast leaves just the two of us with quite a bit of left-overs. We’ve had good luck with our lamb not tasting “sheep-y” too often. If you freeze leftover lamb, it tastes much “sheep-ier” upon re-heating we have found. I was determined to come up with a flavourful way to cover up that taste when using the left-overs. I am happy to report success in that department!
Inspired by my enjoyment of Indian foods and flavours and using what I had on hand, I decided to experiment. This is what came out! This “curry” doesn’t have the heat and pungency of traditional curry. What it does have is a lovely fusion of flavours that pay tribute to the inspiration for this dish. Side note – it is usually better the next day. Chicken would probably also work well in this dish, though I haven’t tried that yet. To up your veggies, you could add chopped, roasted broccoli, mushrooms, and even sweet potato to the lamb.
- ½ medium onion, chopped
- 1 tablespoon fresh ginger, grated
- 2 garlic cloves, grated
- 3 tablespoons coconut oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1½ teaspoon turmeric powder
- 1 teaspoon parsley flakes
- 1 teaspoon dried basil
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup broth
- 1-2 pounds of shredded (or cubed) cooked lamb roast
- ½-1 cup coconut milk
- 2 tablespoons fresh chopped cilantro (optional)
- Salt to taste
- 1 medium-large head of cauliflower
- 1 tablespoon coconut or avocado oil
- Ground cloves, salt, and parsley, all to taste
- Cut cauliflower into pieces and steam until tender but not soft.
- While cauliflower is steaming, sauté onion, garlic, and ginger in coconut oil over med-low heat until cooked and fragrant. Stir in spices (except for salt). The mixture should be a paste-like consistency. You can add a little extra coconut oil if it is too dry. Continue to sauté for another 3-5 minutes.
- Slowly stir in broth. Simmer for about 5 minutes.
- Now would be a good time to rice your cauliflower! Process through the shredding blade of your food processor to make "rice". Toss with coconut or avocado oil and ground cloves, salt, and parsley, all to taste. Set aside in a warm place.
- Add lamb to the curry and continue to simmer until heated through. You can add your pre-cooked veggies at this time as well, if desired. Remove from heat.
- Stir in coconut milk and cilantro (if using). Salt to taste. Serve over cauliflower rice and garnish with extra cilantro or parsley.