Mmmmm… lamb curry. A favourite spicy comfort food that had to be abandoned when I went AIP and the nightshades, dairy, and seed-based spices had to go. At least that’s what I once thought.
Our supply of lamb typically comes from Costco, where you can get Australian lamb roasts for a reasonable price. While not as “clean” of a choice as New Zealand lamb (which is guaranteed to be 100% grass raised), I believe Australian lamb is still a solid (and affordable) choice. Sheep and lambs raised in Australia spend the majority, if not all, of their lives on pasture and live a relatively natural life with limited use of grain feed (used only during a drought, for example), though some sources do report that up to 15% of Australian lamb is grain finished.
Of course, a five pound roast leaves just the two of us with quite a bit of left-overs. While we’ve had good luck with our lamb not tasting “sheep-y” too often, if you freeze the leftovers, it tastes much “sheep-ier” upon re-heating. As such, I was determined to come up with a flavourful way to cover up that taste when using the left-overs.
Inspired by my (former) enjoyment of East Indian foods and flavours and using what I had on hand, I decided to experiment one evening, and this is what came out! This “curry” doesn’t have the heat and pungency of traditional curry, but it has a lovely fusion of flavours that definitely pays tribute to the Eastern inspiration for this dish, and it is usually better the next day. Chicken would probably also work well in this dish, though I haven’t tried that yet. To up your veggie intake, you could also try adding chopped, roasted broccoli and/or mushrooms to the lamb.
AIP Lamb “Curry” over Cauliflower “Rice”
For the curry:
- ½ medium onion, chopped
- 1 tablespoon fresh ginger, grated
- 2 garlic cloves, grated
- 3 tablespoons coconut oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1½ teaspoon turmeric powder
- 1 teaspoon parsley flakes
- 1 teaspoon dried basil
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup broth
- 1-2 pounds of shredded (or cubed) cooked lamb roast
- ½-1 cup coconut milk
- 2 tablespoons fresh chopped cilantro (optional)
- Salt to taste
For the “rice”:
- 1 medium-large head of cauliflower
- 1 tablespoon coconut or avocado oil
- Ground cloves, salt, and parsley, all to taste
- Cut cauliflower into pieces and steam until tender but not soft.
- While cauliflower is steaming, sauté onion, garlic, and ginger in coconut oil over med-low heat until cooked and fragrant. Stir in spices (except for salt). The mixture should be a paste-like consistency. You can add a little extra coconut oil if it is too dry. Continue to sauté for another 3-5 minutes.
- Slowly stir in broth. Simmer for about 5 minutes.
- Now would be a good time to rice your cauliflower! Process through the shredding blade of your food processor to make “rice”. Toss with coconut or avocado oil and ground cloves, salt, and parsley, all to taste. Set aside in a warm place.
- Add lamb to the curry and continue to simmer until heated through. You can add your pre-cooked veggies at this time as well, if desired. Remove from heat.
- Stir in coconut milk and cilantro (if using). Salt to taste. Serve over cauliflower rice and garnish with extra cilantro or parsley.