Lamb Curry Recipe
This Recipe Is Perfect Fall Comfort Food!
Want to sit down with a hot meal that warms the soul, too? I have just the recipe!
Health Benefits of Grass-Fed Lamb
Lamb raised organically and grass-fed is a nutritious food that can be a great weekly addition to your menu. I am not the biggest meat eater, for many reasons. I also love deeply flavored foods; I am not a fan of anything bland. You’ll never see me order a vanilla ice cream, for example. I go for the ones with 214 add-ins like fruit, nuts, chocolate, and sauces. This is why I love lamb- it has a rich, earthy, full-bodied flavor to it! This is also why some don’t like it, though, so adding in a curry sauce is the best way to please both sides!
Other than flavor, lamb is loaded with nutrition. Not only is it a source of protein, but it contains healthy fats as well. Because lamb eat grass, half of their fats are monounsaturated fatty acids, or MUFA. MUFAs are what makes olive oil, almonds, and avocados so good for you. Furthermore, the omega-6 to omega-3 ratio is about 4:1. Omega-6 are generally pro-inflammatory and omega-3 are anti-inflammatory, so it’s important to have a good balance of 4:1 or less between these 2. Because it contains so much fat in a good balance, you do not need to add much oil when cooking with it or to the meals you’ll use it in.
Lamb also contains significant micronutrients. It has a considerable amount of Vitamins B2, B3, and B12. It also provides at least 10% Daily Value of 5 important minerals: iron, phosphorus, zinc, potassium, and selenium. So eat up and enjoy!
RECIPE
Time to prep and cook: 30min. Serves 4
1 lb ground grass-fed lamb
2 garlic cloves, chopped
2 tsp each turmeric, coriander, and cumin
1 16oz bag of cauliflower rice
1 4 oz can tomato paste
1/2 cup tahini
Juice from 1 small lemon
1 large sweet potato
Directions
Cut slits into the sweet potato and put in the oven or toaster oven (or microwave for 1.5 min, turn over, and 1.5 min more). Add lamb and garlic to a large pan, and cook on medium heat about 8 min, or until all meat is browned, breaking apart large pieces with a wooden spoon as needed. Add seasonings and mix in well. Spoon lamb onto plate or glass casserole dish if making leftovers. Add cauli rice to pan with oil from lamb in it. Cook with the lid on for 5 min, then lid off another 5 min. Add tomato paste, tahini, and lemon. Mix well. Dice cooked sweet potato and add to pot along with lamb. Mix well, and if you prefer less sauce, keep pan on heat until more sauce has reduced (more liquid has evaporated). Salt and pepper to taste. Serve with a side salad or be lazy like me and just tear some rainbow chard pieces and mix in.
Modifications for special diets: if on the Elimination plan, use half a can of butternut squash instead of tomato paste. If on low-FODMAP, omit garlic, reduce tahini to 1/4 cup, and use rice or quinoa instead of cauliflower. If on Low-Carb, replace sweet potato with chopped carrots. If not a lamb lover (why!?) sub out for lean grass-fed beef or ground turkey and add 1 tbsp olive oil.
Let me know if you make it and what you think!
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