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