Paleo Hearty Lamb Curry

Dive into a bowl of pure comfort with this Paleo Hearty Lamb Curry, a rich and aromatic dish that’s perfect for cozy nights. Tender chunks of boneless lamb shoulder simmer slowly in a fragrant blend of curry powder, cumin, coriander, and a hint of cinnamon, creating a deep, warming flavor. Coconut milk and diced tomatoes form a luscious base, while sweet potatoes and carrots add natural sweetness and heartiness. This paleo-friendly recipe is dairy-free, grain-free, and bursting with bold spices and fresh, wholesome ingredients. Serve it with a sprinkle of fresh cilantro and a squeeze of lime for a bright, zesty finish. Ready in just over an hour and feeding six, it’s an excellent choice for a hearty, nourishing family meal or for meal prepping flavorful leftovers.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 2 pounds boneless lamb shoulder, diced
• 2 tablespoons coconut oil
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 cinnamon stick
• 14 ounces canned coconut milk
• 14 ounces diced tomatoes
• 1 large sweet potato, peeled and cubed
• 2 medium carrots, sliced
• 1.5 teaspoons sea salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped
• 1 lime, cut into wedges

Directions

Step 1

Heat the coconut oil in a large pot over medium heat.

Step 2

Add the chopped onions and sauté until translucent, about 5 minutes.

Step 3

Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.

Step 4

Add the curry powder, ground cumin, ground coriander, and the cinnamon stick. Stir for 1 minute to toast the spices.

Step 5

Increase the heat to medium-high and add the diced lamb to the pot. Brown the lamb on all sides, which should take about 5-7 minutes.

Step 6

Pour in the coconut milk and diced tomatoes, ensuring the lamb is mostly submerged in the liquid.

Step 7

Add the cubed sweet potato and sliced carrots to the pot.

Step 8

Season with sea salt and black pepper, and stir to combine.

Step 9

Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 60 to 75 minutes, or until the lamb is tender and the vegetables are cooked through.

Step 10

Remove the lid for the last 10 minutes of cooking to allow the sauce to thicken.

Step 11

Discard the cinnamon stick before serving.

Step 12

Garnish with fresh cilantro and serve with lime wedges.

Nutrition Facts

Serving size	(2261.0g)

Amount per serving	% Daily Value*
Calories	3812.9

Total Fat 307.2g	0%
Saturated Fat 179.3g	0%
Polyunsaturated Fat 0.5g
Cholesterol 680.4mg	0%
Sodium 8917.1mg	0%
Total Carbohydrate 113.8g	0%
Dietary Fiber 23.6g	0%
Total Sugars 41.4g
Protein 181.8g	0%

Vitamin D 0IU	0%
Calcium 515.3mg	0%
Iron 43.0mg	0%
Potassium 5449.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.0%

Protein: 18.4%

Carbs: 11.5%