This Ground Lamb and Mint Curry is the FABULOUS result of having too much fresh mint in the house. I had mint. I needed to use it. I had lamb. I wanted to use it. Everyone knows these two make for a winning combo – so you know this is going to be a winning dish. I added some tasty spices like paprika, fennel, and coriander to make this minty curried dish a little more exotic. I also mixed in some diced tomatoes, which added sweetness and serrano pepper for some heat.
So… the reason we had a lot of mint in the house? My hubby, Roby, decided to make a mango-mint cocktail for my recent 28th birthday celebration (Here’s a pic on my instagram of him making it. Isn’t he handsome?). Lucky for us – he overestimated the amount of mint he needed (random aside: you know what I don’t get… why mint is somewhat expensive to buy and yet supposedly super easy to grow? I need to try to grow my own mint).
Moving on… to make this dish, brown some onions in a saute pan and then add ginger, garlic, serrano pepper, and spices. Add tomatoes, then ground lamb. Once the lamb is almost done, add the creamy mint sauce and cook for several more minutes. Just a heads up, while this recipe calls for coconut milk – know that you won’t actually taste the coconut. The spices mask the flavor, and so adding the milk gives this dish a creamy flavor – it’s delicious.
This lamb and mint curry is awesome with my paleo naan flatbread. You can make both the naan and this curry with ONE can of full-fat coconut milk (because you need a total of 1 and ¾ cup to make both). Yep, I try my best to be awesome for you guys.
- 1 tablespoon avocado oil or fat of choice
- 1 onion diced
- 5 cloves garlic minced
- 2 inch-knob ginger minced
- 1 serrano pepper minced
- 1 teaspoon salt adjust to taste
- ½ teaspoon paprika
- ½ teaspoon fennel powder
- ½ teaspoon coriander powder
- ¼ teaspoon black pepper
- ¼ teaspoon Kashmiri chili powder or Pinch of cayenne
- 1 can organic diced tomatoes
- 1 large handful fresh mint
- ¾ cup coconut milk
- 1 pound ground lamb
- Add oil and onions to a dutch oven or heavy pot over medium heat.
- Saute the onions for 15 minutes, or until they turn golden brown. Then, add the garlic, ginger and serrano pepper. Stir-fry for a minute.
- Add the spices, stir-fry, then add the tomatoes. Mix well and cover the pot for 5 minutes.
- While that’s cooking – combine the coconut milk and fresh mint in a blender – and blend. Set the sauce aside for now.
- Add the ground lamb to the pan and once it’s completely browned and cooked through, add the mint sauce you just made.
- Cook for another 5 or so minutes, garnish with more mint and serve.