Do What You Pin: Lamb Curry (And a special announcement!)

Before I get started with today’s Pinterest recipe, I have some exciting news to share! Ready???

I’m the proud owner of! I’ll be upgrading Fulfilled from to over the next few weeks and plan to make everything much easier to access. Recipe widgets and custom designs? Yes, please! I’m so excited to embark on this new phase of my journey as a blogger and recipe creator.

Even though I’m working overtime on these technical upgrades, I’m still setting aside some time to do what I pin! I continued my weekend of fabulous, flavorful cooking for two with this recipe for Lamb Curry from Easy Natural Food. Debbie’s recipes have been getting a ton of love from me recently – her adaptation of Carrot and Cilantro Salad inspired my recent Cilantro Carrot Slaw. I’d been sitting on her Lamb Curry recipe for months and couldn’t wait any longer to give it a try!

The recipe is quite simple, but packs a huge punch. It isn’t quick to prepare, but the active cooking time is quite short compared with the time the dish sits on the stove doing it’s own thing. It’s a perfect dish for a lazy day at home.

I started by sauteing the onion, garlic, and ginger.

20130721-234929.jpgAfter about five minutes, I added the lamb. The original recipe calls for lamb shoulder blade or arm chops on the bone, but the only appropriate variety I could find was this organic boneless lamb shoulder. I only used a pound of lamb because I was cooking for two and it’s a little pricey!


After browning the lamb, I added the carrots and stock (I used vegetable stock), brought it to a simmer, covered the pot, and left the curry to do its thing for an hour and a half! I checked on it every 15 minutes or so, giving it a quick stir.


After an hour and a half, I added the raisins and covered the curry again, letting it cook for an additional thirty minutes. Dinner is served!


My impression going into this meal was that the curry would be very Westernized, and that ended up being exactly the case. If you’re dead-set on a traditional curry, this is probably not the recipe you want to go with. If you want to get some use out of your curry powder and try a delicious, comforting preparation for lamb, heat up your stove and make this ASAP!

Since I’m on a Whole30, I served the curry with some microwaved pumpkin quarters. If you’re able to, I would definitely recommend serving it with rice, as the pumpkin didn’t provide much of a contrast to the strong savory-sweet flavor of the curry. I’ll definitely be making some white rice when I revisit the recipe!

The only change I will make for next time is reducing the proportion of raisins to lamb. I used less lamb than the recipe called for, but was closer to the top of the recommended 1/3 – 1/2 cup raisin range. The result was undeniably delicious, but VERY sweet. As crazy as it sounds, if I were to be served this curry as a desert, I wouldn’t be totally confused.

For the original recipe, click here. And, as always, you can check out what I’ve pinned here.


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