Malaysian Style Slow-Cooked Lamb Curry
Gluten-free | Sugar-free | Dairy-free
Serves: 4-6 portions
Prep time: 30mins
Cook time: 4 hours
I love the smell of a delicious pot of tender meat slowly cooking in the kitchen almost as much as I love the taste! Slow cooking is one of my favourite methods of cooking. It's simple, it's convenient (put it on in the morning and arrive home to a beautifully cooked meal), and it produces incredible melt-in-your-mouth dishes! Including, of course, this delightful and warming lamb curry.
This curry is a glorious dish to hit you in the "feel goods". It not only fills your kitchen with the most comforting aromas, but it also lovingly fills your belly!
My curry paste is exceptionally versatile, meaning you can use different proteins to bulk up your meal if you don't like lamb. From beef and mutton to chicken and vegetables, my fragrant curry paste will stew nicely with whatever ingredients you choose.
This recipe has no gluten, sugar, dairy or grain and is extremely versatile, and it also freezes well. This curry improves in taste the longer it sits, which is why I love to make it the night before and pop it in the fridge.
Hints, Tips & Tricks
If lamb isn't for you, you can also use cubed mutton, stewing beef, chicken thigh, goat or vegetables.
Serve with cauliflower rice or lightly balanced green vegetables like asparagus, broccolini, silverbeet, chard or spinach.
This recipe also calls for inulin powder, a soluble fibre derived from plant-based sources. It is prebiotic, making it a fantastic ingredient for our gut health, and it's also a healthy alternative to sugar. You can read more information about inulin powder --> here. Or, if you're wondering where to purchase some, we sell 100% Chicory Inulin Powder for home delivery*! Find out more --> here.
This recipe requires Bridget's Sticky Sauce, a healthy cooking sauce I use in many of my recipes. It's simple, healthy and packs a lot of flavour without adding unnecessary calories. If you need the recipe, you can get it here.
Another recipe you'll need to prepare is my Kombu Water. Suppose you've been following me for a while. In that case, you'll know that kombu water is my healthy broth alternative, as well as one of my favourite foundation recipes. If you need the recipe, you can find it here.
- 750 g (1.5 lbs) boned leg or shoulder lamb, cut into cubes
- 2 tsp mineral salt
- 2 tbsp coconut oil
- 2-8 tsp dried chillies, soaked in 50 ml (1.7 oz) hot water. Add as much or as little chilli as you like
- 1-3 fresh long red chillies, seeds removed, optional if you want it hot
- 2 stalks lemongrass, whites only, roughly chopped
- 1 small onion, roughly chopped
- 1 tbsp finely chopped garlic
- 2 tbsp finely chopped ginger
- ½ tbsp coriander seeds
- 2 tbsp nut or seed butter
- 1 tsp tamarind paste
- 1 tsp mineral salt
- 2 tbsp Pure as Inulin Powder
To cook the curry
2 tbsp coconut oil
1 tbsp Bridget's Sticky Sauce
1 tbsp dried curry leaves or 2 fresh curry leaves
1 tbsp turmeric powder
2 tbsp desiccated coconut
400ml (14 oz) coconut milk
100ml (3.5 ml) Kombu Water, optional
Salt and inulin powder to taste
- Place the cubed meat into a bowl and sprinkle with two teaspoons of salt, working the salt into the meat. Set the meat aside while you prepare the spice paste.
- Place all the ingredients for the spice paste into a food processor and blend until it resembles peanut butter.
- Place a large wok onto the cooktop on medium heat and add the coconut oil followed by the sticky sauce. Heat till it sizzles a bit, and then add the curry leaves and turmeric paste and stir fry for 30 seconds.
- Add the blended spice paste and cook for 3-4 minutes, frequently stirring to prevent burning. The spices and flavours develop during this step, so your kitchen will become quite fragrant. You will also notice the spice paste begin to change colour as well.
- Add the coconut to one side of the pan and let it toast gently before mixing it into the spice paste. Add the lamb and stir well to combine and allow to cook for 5 minutes, stirring frequently.
- Add the coconut milk and bring the curry to a simmer before placing it into a preheated slow cooker. If the mixture seems a little dry, you can add some kombu water to loosen it up a bit.
- Set the cooker on high and cook for 2-4 hours or until the meat is fall-apart tender.
- If you are using a pot for cooking the curry, make sure it is a heavy-bottomed pot and set it on the lowest possible temperature setting. Stir frequently to prevent it from catching and sticking to the pot's base.
- Taste the curry for flavour, adding more salt or inulin powder as deemed necessary.
- Serve with cauliflower rice, coconut yoghurt and fresh herbs.
- The curry will last for up to four days in the fridge. It also freezes well and will last for up to three months in the freezer.