A perfect paleo curry that tastes great with cauliflower rice. This dynamic, meatless curry gets its texture from chickpeas and lentils, and its thick richness from a combination of coconut milk and pumpkin purée.
The vibrant flavor will knock your socks off, and cooking the lamb slowly makes it melting tender Whisk 1/2 cup water, the coconut milk, curry paste, fish sauce, ginger and lime zest in a 6- to 8-quart slow cooker.
Smash the lemongrass stalk with the flat side of a knife or a meat mallet and tie in a knot. Add the lemongrass, peanuts and potatoes to the slow cooker.
Top with the chicken thighs and gently press to submerge in the liquid. Let stand 5 minutes, until the sauce thickens slightly; discard the lemongrass.
Cover and simmer on low for 1 ½ to 2 hours until the meat is fork-tender. Also, if necessary, add ¼ to ½ cup water at a time to ensure it has enough liquid to cook.
Cover and simmer on low for 1 ½ to 2 hours until the meat is fork-tender. Also, if necessary add ¼ to ½ cup water at a time to ensure it has enough liquid to cook.
The meat you used to make a lamb or mutton curry is very important. The shoulder or leg is the part of the lamb that gets most exercised which means it's tougher.
It takes longer to cook, but also has the opportunity to absorb more flavor. The only other way to cook these cuts of meat quicker would be to use a pressure cooker or Instant Pot.
Follow the stove top method and pressure-cook for 20 minutes. The nutrition information and metric conversion are calculated automatically.