Recipe of the Week: Easy Lamb Curry


Besides the well-known health benefits of Indian spices, this recipe is great for something to elevate your average weeknight meal. You can easily substitute poultry, pork tenderloin, beef tenderloin, shrimp, or extra firm tofu if you so desire. Crank up the cayenne for a little sinus cleanse, or omit the cayenne for something you can get the kids or grandma to try.

Easy Lamb Curry, yield: 5 servings


2½ lbs lamb leg, trimmed, cut into 1-inch pieces and lightly salted

4 large shallots, finely chopped

1 cup cauliflower, broken into 1in florets

1 cup carrots, medium paysanne

3ea baby bok choy, washed and all leaves separated

3T ginger, peeled grated fresh

5ea cloves garlic, minced

3T curry powder

2t cumin, ground

1t cayenne

2t honey

2 cups chicken stock, low-sodium

1ea lime, zested and juiced

Grapeseed oil

Coarse salt

Cilantro-Lime Yogurt:


2 cups full fat yogurt

½ cup cilantro, roughly chopped

1ea lime, zested and juiced

TT salt



Heat oil in a 6-quart stainless steel or ceramic pot over medium-high heat. Add lamb, onions, ginger, and garlic. Lightly season with a pinch of salt. Cook, stirring occasionally, until meat and onions are slightly caramelized, about 5 minutes. Add dry spices. Cook, stirring, until spices are fragrant, about 30 seconds. Add stock, honey, lime juice and cook, stirring, 15 seconds more.

Add cauliflower and carrots. Season lightly with salt. Put a lid on and bring to a boil. Reduce heat to low-medium. Cook until vegetables are just al dente and almost fully cooked, about 15 minutes. Meanwhile, make your Cilantro Lime Yogurt.  Place all ingredients in mixing bowl and a pinch of salt. Stir until well incorporated and taste.  Does it need more salt or lime? Should be tart, refreshing and creamy in your mouth.

Remove lid and add bok choy and taste. Does it need salt? Simmer bok choy for 2 minutes with lid off to slightly reduce sauce. Add lime zest. Taste. Does it need salt or more lime juice?  Curry should be slightly spicy, tart, sweet, salty and full of umami.

Serve over rice with a generous dollop of Cilantro-Lime yogurt.


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Born and raised in the suburbs of Saint Paul, MN, Brandon has immersed himself into being a local and sustainable advocate for delicious living. Working for the best Chef’s in the Twin Cities before becoming the Residence Chef at the Minnesota Governor’s Residence and personal Chef for the Zimmern family. Foraging, eating, parenting, writing, cycling, consulting, catering and hosting pop up dinners are what his free time entails.