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Easy Ground Lamb and Vegetable Curry

  • Author: Michelle Burns
  • Total Time: 50 minutes
  • Yield: 3 servings (491 g/serving) 1x


  • 1 1/2 Tbs olive oil, coconut oil, or ghee
  • 1/2 pound ground lamb
  • 1/2 medium onion, chopped
  • 1 tbs garlic, minced
  • 1 tbs ginger, minced
  • 3/4 tsp turmeric, ground
  • 3/4 tsp cumin, ground
  • 1/2 tsp cayenne pepper (or to taste)
  • 1/2 tsp cinnamon, ground
  • 2 tsp curry powder of choice (we prefer Rogan Josh)
  • 1 can full fat coconut milk
  • 1 cup broth
  • 1/2 cup white miso in water
  • 2 medium carrots, sliced into rounds (we prefer rainbow for the color)
  • 1 cup kale, spinach or green of choice, chopped
  • 3/4 cup peas, fresh or frozen
  • 1 medium russet potato or 2-3 small red potatoes, cubed
  • 1/2 small cucumber, cut into spears--GARNISH
  • Cilantro--GARNISH


  • In a large pot or cast iron skillet, heat the oil over medium-high heat
  • Add the lamb, sprinkle with salt and black pepper and cook until all sides are brown, about 6-7 minutes.
  • Add the onion and sauté until the onion is tender, about 4 minutes.
  • Stir in the garlic and ginger and sauté until fragrant, about 2 minutes.
  • Add the turmeric, cumin, cayenne pepper, cinnamon, and curry powder and stir in well until the meat is coated and the spices are fragrant, about 1 minute.
  • Add the coconut milk and stir well until the mixture has a yellow tinge.
  • Add the broth and miso and stir,
  • Bring the mixture to a simmer and add the carrots and potatoes.
  • Taste and adjust seasoning.
  • Reduce the heat to a simmer and cook for approximately 15 minutes, until potatoes are just tender but not soft.
  • Add the kale and cook for 5 minutes.
  • Add the peas, allow to simmer for 2 minutes.
  • Serve over Basmati rice with cucumber spears on the side
  • Top with cilantro when serving.
  • Serve with Naan


Source: Foodal--Mike Quinn

  • Prep Time: 10
  • Cook Time: 40


  • Serving Size: 491 g
  • Calories: 630
  • Fat: 45.67 g
  • Carbohydrates: 37.37 g
  • Protein: 24.15 g
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