Slow-Cooked Moroccan Lamb Curry | Trivida Functional Medicine

Slow-Cooked Moroccan Lamb Curry

Slow cooker recipes are great in the winter months when we want hearty, warm flavors. This Lamb Curry will not disappoint on a cold and snowy weekend. If lamb is not your jam, try it with beef, bison, or even turkey. If you are focusing on more of a vegetarian diet, vegetable broth and portabello mushrooms could also offer a great alternative. Serve with brown rice or cauliflower rice.


  • 6 cups Kale, Raw
  • 1 cups Canned Coconut Milk I Organic
  • 1 cups Chicken Broth
  • 1 serving (1) Bay Leaf
  • 1 teaspoons Cinnamon I Ground I Organic
  • 2 tablespoons Tumeric Root
  • 2 teaspoons Cumin, Ground
  • 1/2 serving 1-inch Fresh Ginger (peeled & Grated)
  • 2 serving (1) Garlic Clove
  • 1 1/2 cups Diced Red Onions
  • 2 tablespoons Coconut Oil
  • 1 1/2 pounds Lamb, Stew Meat


  1. You can use beef or lamb for this recipe.
  2. Sprinkle the lamb with 1 teaspoon of salt and place in a slow cooker.
  3. Heat coconut oil in a medium pan, add onions, minced garlic, ginger,cumin, turmeric, cinnamon and
    sauté for 5 minutes or until onions caramelize.
  4. Add broth and coconut milk and broth to pan.
  5. Bring the mixture to a boil then pour over the meat in the slow cooker.
  6. Put Slow cooker on low setting for 8 hours or high setting for 4 hours.
  7. Stir in chopped kale 30 minutes before the curry is finished.
  8. Salt to taste, enjoy.

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