Tibetan Lamb Curry

This week we have been exploring the food of Tibet. Being a mountainous region, they often employ lamb products in their cuisine. This was a super simple lamb curry that I made in the slow cooker using lamb cheeks because that was the cut I had available (and it’s incredibly delicious), but you could use any other boneless cut of lamb that you have access to.


2 carrots

2 turnips

1 sweet onion

2lbs lamb

1 habanero

1 can tomato puree

2 teaspoons curry powder

1 teaspoon turmeric

1 teaspoon cinnamon

1 teaspoon cumin

1/2 inch fresh ginger

4 cloves garlic

Flour for dredging

Olive oil for searing


Dredge the lamb in flour and sear. Add everything to the slow cooker and cook 4h on low. Serve with steamed rice. Blend some of the veggies with the sauce to thicken it up.

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