I get biodynamic lamb from Moorelands lamb (http://www.moorlandslamb.com.au/) – straight from the farmer! It’s inexpensive and there is no in between commission cut for anyone. Both parties benefit. If you ever think that you can’t afford organic, you can! There are so many ways you can get inexpensive, but good quality organic or biodynamic food. I will soon post a blog on how to go about it.

It was a cool day when I decided to make this curry…just perfect for this kind of dish.

I didn’t have many veggies, so I chucked what I had in there (purple cabbage, beetroot andcapsicum) .

The beauty of this dish is that you can add so many different veggies and it will soak up the yumminess that is the broth and the flavours. So if your kids are like mine and they sometimes don’t eat meat, they are still getting delicious goodness.

This dish takes time, so be prepared and start early.

Lamb – is an excellent source of vitamin B12. Deficiency in this vitamin shows up as fatigue and inability to focus. It is an excellent vitamin to balance hormones, for a healthy heart and adrenal fatigue. This vitamin also plays a role in keeping our brain and mind healthy.

Lamb also contains high levels of protein, selenium, vitamin B3 and good amounts of zinc and phosphorus.

It is also a very good source of omega-3. So if you don’t eat fish that often, this is one of the foods that can give you a boost in this essential fatty acid.

Selenium is a trace mineral found in soil and in certain foods. It can improve fertility, boosts immunity, keeps your heart healthy, helps to regulate thyroid function and could reduce asthma symptoms.

Cloves – contain a whopping amount of manganese. This is another trace mineral which could improve immunity, help with PMS and balance hormones and prevent osteoporosis. It is rich in Vitamin K and fibre too. Vitamin K can help fight cancer, is great for your brain, bone and heart health.

Cloves are antibacterial, anti-inflammatory and antifungal. I remember chewing on a clove bud whenever I had a toothache. It definitely helped.

Cumin – or jeera helps in digestion and reducing food-borne infections. It promotes weight loss, improves blood sugar, helps asthma and cholestrol and is a rich source of iron. It also helps the body to detoxify naturally.

This dish contains an array of medicinal spices such as cinnamon, coriander powder, turmeric powder, etc. All of these combined together makes this dish a powerhouse of nutrition.

One pot lamb curry

Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dinner, lunch, Main Course
Cuisine: Indian
Keyword: dairy free, gluten free, nonvegetarian, nutrient dense


  • coconut oil / ghee for frying
  • 1 onion diced
  • 4-6 cloves garlic crushed
  • Thumb-sized piece of ginger grated
  • 1 green capsicum diced
  • 1/2 tsp clove powder
  • 2 tsps cinamon powder
  • 1 tbsp cumin powder
  • 1 tbsp coriander powder
  • 1-2 tsps garam masala optional
  • 1/2 tsp turmeric powder
  • Pinch black pepper
  • 600 gms lamb diced
  • Handful coriander stalks and leaves chopped up small
  • 2 tbsps tomato paste OR 4 tomatoes diced small
  • 2 cups broth / water
  • Salt to taste
  • Handful fresh coriander leaves chopped up small
  • Any veggies you like


  • Put a thick bottomed pot on the stove over medium heat
  • Add the oil and chuck in the onions, capsicum, garlic and ginger and stir till the onions are translucent and the garlic smells like it's cooked
  • Add all the spices, except turmeric and black pepper
  • Stir to combine and let it cook for around a minute (if the pan dries up add a tbsp of water / oil)
  • Add the turmeric and black pepper
  • Then throw the diced lamb in and brown
  • Add the coriander and stir
  • Add the tomatoes / paste and stir till integrated
  • Add the broth and the salt
  • Cover and simmer for around 45 minutes to an hour (or till the lamb is tender)
  • Add any vegetables 15 minutes before the end of cooking
  • Take off the stove, sprinkle some fresh coriander leaves and serve hot with brown rice or idli / dosa


Moore E, Mander A, Ames D, Carne R, Sanders K, Watters D. Cognitive impairment and vitamin B12: a review. Int Psychogeriatr. 2012;24(4):541–556. doi:10.1017/S1041610211002511

Drutel A, Archambeaud F, Caron P. Selenium and the thyroid gland: more good news for clinicians. Clin Endocrinol (Oxf). 2013;78(2):155–164. doi:10.1111/cen.12066

Liu Q, Meng X, Li Y, Zhao CN, Tang GY, Li HB. Antibacterial and Antifungal Activities of Spices. Int J Mol Sci. 2017;18(6):1283. Published 2017 Jun 16. doi:10.3390/ijms18061283

Cheung AM, Tile L, Lee Y, et al. Vitamin K supplementation in postmenopausal women with osteopenia (ECKO trial): a randomized controlled trial [published correction appears in PLoS Med. 2008 Dec;5(12):e247]. PLoS Med. 2008;5(10):e196

Jessica Elizabeth T, Gassara F, Kouassi AP, Brar SK, Belkacemi K. Spice use in food: Properties and benefits. Crit Rev Food Sci Nutr. 2017;57(6):1078–1088. doi:10.1080/10408398.2013.858235


Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating