This Lamb Curry Stew Recipe is my new spring fling. Now that our son, Blake, is 17-years old and eats two full dinners every day, I am more into hearty one-dish wonders, stews and casseroles than ever before. In case you are wondering, Blake eats his first dinner (which is often leftovers from whatever one dish wonder was served the night before) at 3 pm and his second dinner with the family around 8:30 or 9 pm.
Anyway, as many of you may know, I am on the final leg of finishing the manuscript for our soon-to-be-released Clean Cuisine Cookbook (due out later this year!) and while you might think that someone who is writing a cookbook puts out a fabulous dinner every night, that is not exactly the case. Especially when you are working on the drinks section of the book lol. We have plenty of smoothie, “whole” juice and tonic recipes lately while I finish this chapter but since the dinner section of the book is already done and since I am on a super tight deadline to turn the manuscript in SOON, we have been relying on lots of leftovers from one-dish wonders for our meals lately. And this Lamb Curry Stew recipe is one of my new favorites.
Omega-3 Rich Lamb Curry Stew Recipe
In addition to being filled to the brim with extra vegetables for more phytonutrients and more fiber, did you know this lamb curry stew recipe is also a great source of super anti-inflammatory omega-3 fats? Believe it or not, the omega-3’s come from the lamb.
I first heard the term “land salmon” referring to lamb a few years back and was surprised to learn the title was earned because the omega-6:omega-3 ratio of lamb is closer to salmon than any other domestic meat. If you have our Clean Cuisine book , you know we talk a lot about the importance of the omega ratio and why it is so critical to make it a point to get enough omega-3’s every day while simultaneously limiting intake of omega-6’s. Fish of course is an excellent source of omega-3 fats and as you can see from the chart below, salmon has considerably more omega-3 fats than lamb, but grassfed lamb has almost fourteen times more omega-3 fats than grassfed beef. Even domestic lamb (meaning not grassfed) has almost four times the omega-3 fats than grassfed beef.
Speaking of domestic verse grassfed lamb, I had been under the impression that almost all lamb was grassfed. That’s because I knew lambs grew very quickly (8 to 10 months) and can thrive on sub-optimal grazing conditions as well as a wide-range of climates. But it turns out over half of the American lamb is confined and grain fed for the last 2 to 3 months of their life. New Zealand and Australian lambs are more likely to be 100% grassfed, but you still need to ask the butcher to make certain.
Chart Comparing Omega-3 & Omega-6 Ratio in Various Animal Foods
Anyway, if you are trying to eat clean and also follow an anti-inflammatory diet but you don’t want to give up red meat (we certainly don’t want to!), then choosing lamb over beef as often as possible is definitely a step in the right direction. Choosing 100% grassfed lamb puts you another 2 steps closer! And if you think you might not like lamb, then I am pretty sure this Lamb Curry Stew recipe will change your mind…
For those of you with food allergies and food sensitivities, it’s helpful to know this Lamb Curry Stew recipe meets the following dietary restrictions:
Gluten free / Dairy Free / Grain Free/ Soy Free/ Paleo-Friendly/ Nut-Free
Sweet and savory all at once, this Clean Lamb Curry Stew is loaded with extra vegetables (including carrots and dried apricots). It’s the perfect make-ahead dinner as leftovers keep nicely for up to 3 days in the refrigerator.
- 1/3 cup curry powder
- 3 tablespoons extra virgin coconut oil
- 1 large onion, thinly sliced
- 5 carrots, cut in half and thinly sliced
- 1 apple, chopped (skin on)5 cloves garlic, thinly sliced
- 2 tablespoons freshly grated ginger
- Himalayan pink salt, to taste
- Freshly ground black pepper, to taste
- 2 1/2 pounds trimmed, boneless grassfed lamb shoulder, cut into 1-inch cubes
- 1 can (15 ounces) canned diced tomatoes
- ½ cup canned pumpkin
- 2 cans (15 ounces) chickpeas, rinsed and drained
- 1 ½ cups unsweetened coconut milk
- 1 cup dried apricots, chopped
- ¼ cup chopped fresh mint
- In a small bowl, whisk together the curry powder and 1/3 cup water to make a paste.
- In a large frying pan, heat 2 tablespoons of the oil over medium heat. Add the onion, carrots and apples and cook, stirring occasionally, until the onions soften and golden, about 8 to 10 minutes. Stir in the garlic and ginger and cook for 1 minutes. Season with salt and pepper to taste.
- Remove from heat. Use a slotted spoon to separate the carrots and apples from the onions. Transfer the carrots and apples to a bowl and put the onions in a food processor. Puree the onions until almost smooth.
- Season the lamb cubes well with salt and pepper. In the same frying pan, heat the remaining 1 tablespoon of oil over medium-high heat. Working in batches, sear the lamb cubes, turning as needed, until golden on all sides, about 5 minutes. Transfer the lamb to a plate as it is browned.
- Reduce the heat to low, return lamb to the pan, add the curry paste, and stir to glaze the lamb with the paste. Add the pureed onion mixture, tomatoes and pumpkin. Cover and adjust the heat so the mixture simmers very gently for 10 minutes.
- Add the chickpeas, coconut milk and dried apricots and cook for 15 minutes. Add in the reserved carrots and apples and cook for an additional 5 minutes.
- Spoon into bowls, garnished with fresh chopped mint
P.S. Did you make the lamb curry stew? If so I would LOVE to hear how it turned out! I would also love to hear if you have a favorite clean lamb recipe. Please leave a comment below and tell me all about it! xoxo–ivy