Nightshade Free Lamb Curry

Nightshade Free Lamb Curry

This curry is one of my best creations. So delicious its untrue. Rich and creamy, gut healing, full of bold flavours and super sating. Every person I’ve made this for has completely loved it, with a few saying its the best curry they have ever had.

AND it is nightshade free!

If however you are able to tolerate nightshades and want the curry to be even hotter then there is an option to add in some chilli.

This is a slow cook dish using neck of lamb, which results in ultra tender, melt in the mouth meat. Plus it is a cheaper cut so fairly economical. However you can also use leg of lamb is you wish.

A total treat for the tastebuds!

 

Gluten Free, Dairy Free Option, Nightshade Free

Serves 4 as a main meal

Nightshade Free Lamb Curry

20 minutes prep + 2 hours cooking time Easy-moderate

Ingredients

500g lamb neck (de-boned) cut into chunks approximately 1 – 1.5 inch in size, seasoned with a little sea salt
2 large onions, chopped (2 cups)
500g sweet potato chopped into pieces approximately 1 inch in size
100g peas
600ml bone broth or gluten free stock
400ml coconut milk
1 tablespoon ginger, finely chopped
1 tablespoon garlic, finely chopped
1/2 teaspoon cardamom powder
4 bay leaves
1 tablespoon coriander powder
1/2 teaspoon cinnamon powder
1 tablespoon cumin seeds
1/4 teaspoon clove powder
1 -2 tsp dried chilli flakes (optional)
1 tsp turmeric powder
1/2 teaspoon ground nutmeg
100g raw cashew nuts
A bunch of fresh coriander (approximately 20g), chopped
1 teaspoon sea salt flakes
1/2 teaspoon ground black pepper
2 tablespoons coconut oil or ghee

  1. Heat the ghee/cocnut oil in a pan and gently fry the onion on a low heat for 10 – 15 minutes.
  2. Add the ginger and garlic and cook for a further 5 minutes.
  3. Add all of the spices – cardamom, clove, cumin, turmeric, cinnamon, and chilli (if using) and cook for a minute.
  4. OPTIONAL (but recommended) – for a smooth gravy, and an even better taste, at this point you can add the contents of the pan plus a little of the bone broth or coconut milk to a blender and blend for 30 seconds and then add back into the pan.
  5. Add the lamb, bay leaves, coconut milk and bone broth to the pan, stir, bring to the boil and then reduce to a low heat, cover and simmer for 1 hr 40 minutes.
  6. Add the sweet potato then simmer for a further 15 minutes.
  7. Add the peas and simmer for a further 5 minutes. Meanwhile in a food processor blend the cashews with a little water (around 100ml should suffice) to form a paste, stir into the curry along with the coriander, and serve.
  8. Enjoy!

+ If you wish to make the curry lower carb you can leave out the sweet potato and instead serve with some vegetables on the side

+ Its super easy to double up the ingredients and freeze the extra portions so that you have a quick and delicious meal whenever you want it. Particularly satisfying on a Friday evening when you can’t be bothered to cook!

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