recipe:

SIBO-Friendly SLOW COOKER LAMB CURRY

 
 
lamb curry.png
 

This recipe has converted quite a few people who think they don’t like lamb or curry, so give it a try. This dish is so rich and comforting. Buy bone-in lamb roast if you can. It adds minerals for nutrient density, and lots of extra flavor. I make this a day ahead so the flavors can develop even more.

INGREDIENTS

  • 2.5-3 lbs. bone-in lamb roast

  • 1 bunch scallions, green ends only, chopped

  • 4 medium carrots, sliced ½ inch thick

  • 1 can organic, full-fat coconut milk (no gums)

  • 2 tablespoons organic tomato paste

  • 2 tablespoons curry powder

  • 1 teaspoon sea salt


DIRECTIONS

  1. Pre-heat large skillet to high and add 2 tablespoons olive oil.

  2. Sear lamb roast on both sides until nicely browned. (Don’t skip this step – the meat is much more appealing with some nice dark, caramelized bits to add color and texture.)

  3. Layer carrots and scallions at bottom of slow cooker, then top with lamb.

  4. In medium bowl, whisk together coconut milk, tomato paste, curry powder and salt.

  5. Pour sauce over the lamb and veggies.

  6. Cook 6-7 hours on low or until meat is falling off the bone. Remove meat from crockpot and gently shred into big chunks.

  7. Let the sauce sit for 20 minutes so fat can rise to the top. Skim it off, and put lamb back into sauce.

  8. Serve over ½ cup white rice or shredded spinach leaves.