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Slow-Cooked Lamb, Sweet Potato and Almond Curry

By Lucy Rose Clinic

June 4, 2021


According to the work of Peter J. D’Adamo, lamb is beneficial for Type O and Type B blood types.

Spinach is rich in iron and sweet potatoes are rich in vitamin A and low carb.

Curries and spices host a wide range of therapeutic actions in the body, such as aiding digestion, killing pathogens such as mold and bacteria, increasing digestive enzyme production, and even easing pain in the body. The best medicinal outcomes occur with freshly ground spices, as the aromatic essential oils evaporate quickly, and much is lost in pre-powdered forms. Plus freshly ground spices taste better – which is why chefs grind their spices as they cook.

Garnish liberally with coriander – this amazing herb binds to heavy metals and removed them from your body! Although, some people are genetically coded to HATE the taste, so we won’t judge if you don’t use the coriander 😉

Slow-Cooked Lamb, Sweet Potato and Almond Curry

Prep Time: 10 mins ~ Cook Time: 45 mins ~ Serves: 4

Calories: 778kcal Carbohydrates: 56g Protein: 52g Fat: 41g


  • 1.2kg of boneless lamb leg cut into 5cm pieces
  • 800g of sweet potato cut into 5cm pieces
  • 1 large brown onion finely chopped
  • 3 cloves of garlic finely chopped
  • 1 fresh long red chili finely chopped
  • 2 teaspoons garam masala
  • 2 teaspoons ground cumin
  • 400g can diced tomatoes
  • 400ml can of coconut milk (reserve 2 tablespoons)
  • 250gm of spinach washed, trimmed and tough inner ribs removed. Roughly chopped
  • Half a cup of almond meal

To garnish:

  • One third of a cup of roasted slivered almonds
  • One third of a cup of fresh coriander


  1. Combine the lamb, sweet potato, onion, garlic, chili, spices, tinned tomatoes and coconut in a 5L slow cooker.
  2. Cover and cook on low for 8 hours
  3. After 8 hours add in the chopped spinach and almond meal and cook in high for 5 minutes or until spinach wilts.
  4. Season with salt and pepper.
  5. Serve up with the 2 tablespoons of reserved coconut milk, coriander and slivered almonds.

>>> Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months. Curries get better after sitting a day, so enjoy those left overs!

Here are my tips to make it even better:

  • Purchase the best quality organic spices you can find- they last for ages and improve the quality of the food you cook. We like Planet Organic which is widely available.
  • If you are intolerant to almonds you can substitute the almond meal with another ground nut such as linseeds, tiger nut or sunflower seeds although you may need to adjust the quantity.
  • The almond meal is used to thicken the casserole so you could also use a small amount of tapioca flour.
  • Tip- if you are worried about fats you can make your own coconut milk by pouring boiling water over a quarter of a cup of desiccated coconut. Puree and use. Much lower in calories!
  • Serve with Cauliflower Rice!

Bon appetite!

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