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.


Cooked Spinach and Salmon Salad

Some of the recipes I post on this blog are created with the blog in mind. I’ll know from the get-go that I’m going to write a post about the meal, so I’ll take pictures along the way and generally try to keep my cooking space neat and clean and my ingredients well measured.

This recipe is not one of those! This “salad” happened totally on accident while I was making some curried spinach and salmon for dinner tonight. Instead of putting the spinach and salmon on a plate, I put them in a large bowl, and the idea of a cooked spinach salad took hold. I threw in half an avocado and a big handful of sunflower seeds and all of a sudden I had an awesome new dish.


This salad reminds me of my Curried Shrimp and Avocado Salad, but the cooked spinach and curry powder throughout gives it a much heartier feel. Even though it’s light, this is the kind of dish that could satisfy me even when I’m having a major urge to stuff my face!

Cooked Spinach and Salmon Salad

Serves 1

1 salmon fillet
2 cups spinach
2 tbsp olive oil, divided
1 tbsp curry powder, divided
1/2 tsp garlic powder
2 cloves garlic, minced
half an avocado, cubed
handful raw sunflower seeds
Salt and pepper to taste

Season skinless side of salmon fillet with salt, pepper, garlic powder and 1/2 tbsp curry powder. Sauté over medium-high heat in 1 tbsp olive oil, skin side down, until mostly cooked through. Flip toward the end to cook the seasoned side.

While the salmon cooks, heat 1 tbsp olive oil over medium-high heat and add garlic. Wash and drain the spinach, but leave some water clinging to the leaves. When the garlic becomes fragrant, add the spinach, 1/2 tbsp curry powder, and salt and pepper to taste. Stir frequently, cooking for 3-5 minutes until spinach is considerably wilted.

Put spinach in a bowl, and top with the salmon fillet, chopped into several large chunks. Add avocado and sunflower seeds.