Curry has a special place in my heart. And a special place in my fridge, because I almost always have a batch made. My obsession has reached new levels with this lamb meatball curry.
I went through a chicken curry phase in early 2017. Maybe you’ve tried my Turmeric Chicken Curry – it’s bomb. I made that recipe every week for months and I swear, it never got old. But Summer came and the last thing I wanted to eat in my 80º apartment was something warm and spicy. Curry out, salmon salad in.
This Winter wasn’t nearly as curry-licious as previous years after a disappointing bowl of green curry on Christmas. It wasn’t until a few weeks ago that I got back on the curry train. Perfect timing, as we’re headed into Summer again.
My brother, his fiancé, and my nephew came to visit for a few days and we unintentionally ate curry two nights in a row. The first night was a traditional thai style with shrimp. That’s usually my go-to. But the second night was something brand new for me: Indian Goat Curry. So spicy, so tender, so worth the delivery minimum.
Since that weekend, I’ve rekindled my love for all things curry. I haven’t attempted to recreate the Indian Curry because I don’t even know where to begin. But stay tuned, because I recently found goat meat at the farmer’s market. Destiny, right? Anyways, I’m starting with the Thai curry.
This is probably the most flexible recipe I’ve ever made. You could swap out any of the veggies, the meat, the nut butter, and the level of spice. I literally just looked at what I had in the fridge and went from there. I think I nailed it, but I’d literally eat a rock if it had curry paste on it. So maybe I’m not the best judge. You do you. Personally, I love spicy food. I know not everyone is that way, so I’ve kept this recipe fairly tame. If you’re like me, throw some cayenne in at the end to really rev it up!
A couple notes on ingredients:
Make sure to use red curry paste, NOT roasted red chili paste. They look very similar, but they could not be more different. The first two ingredients in the roasted red chili paste are sugar and soybean oil. No thank you.
Regarding nut butters: you can use whatever nut butter you prefer. I like almond butter, but if you can’t do almond butter, sunflower seed butter or natural peanut butter are good alternatives.
That’s it! Super easy.
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| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 20 minutes |
| Servings |
servings
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- 1 pound grass-fed ground lamb
- 1 tsp pink himalayan salt
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 2 cans full fat coconut milk
- 3 Tbsp red curry paste
- 2 1/2 Tbsp almond butter
- 2 limes
- 2 cups green beans
- 1 medium yellow onion
- 2 medium red bell peppers
- 2 medium zucchini
- fresh cilantro
Ingredients
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|
- Preheat oven to 375º.
- In a large mixing bowl, combine the ground lamb with salt, cumin cinnamon, and allspice. Form 16 small meatballs and place in oven for 20 minutes.
- While the meatballs are in the oven, combine the coconut milk, curry paste, and almond butter in a large pot over medium heat. Juice the limes and add to the mixture.
- Once curry sauce is heated, add the chopped bell peppers, onions, zucchini, and green beans. Cover and let simmer for 7-8 minutes.
- When the meatballs are cooked through, add to the curry sauce & veggies. Serve immediately.