Possible Cooking Methods: Stovetop Pressure Cooker Slow Cooker 
This lamb is considered “easy” in my book because it doesn’t require preliminary browning, which saves a huge step. This is also a great basic curry recipe that can be made with any meat – beef, chicken or pork. The only thing that would change is the cooking time for chicken (only 30 minutes).
3 to 4 tablespoons canola or coconut oil
1 onion, diced (about 1 cup)
1 cinnamon stick
2 carrots, sliced
2 ribs celery, sliced or finely diced
1 large clove garlic, minced
1 tablespoon minced fresh ginger
½ teaspoon turmeric
1½ teaspoons ground cumin
½ teaspoon brown mustard seed
½ teaspoon ground coriander
¼ teaspoon ground cayenne pepper
½ teaspoon garam masala
1 (28-ounce) can tomatoes, chopped
2 pounds lamb stew meat, trimmed of fat and in 2-inch cubes
1 teaspoon salt
freshly ground black pepper
1 cup beef stock or water*
½ head cauliflower, cut into florets*
1 (15-ounce) can chickpeas, drained
½ cup toasted almonds, rough chopped
fresh cilantro
naan bread, warmed (optional, but not if you are gluten free)
*Changes for alternate methods
Stovetop Directions
Serves:4
Cooking Time:2 hours 35 minutes
1. Pre-heat a 5-quart Dutch oven over medium-high heat. Add the oil and sauté the onion and cinnamon stick gently for 5 minutes. Add the carrots, celery, garlic and ginger for another 5 minutes. Add the spices and cook for 2 minutes. Add the tomatoes and let the mixture simmer for at least 5 minutes.
2. Add the lamb to the pot and season with salt and freshly ground black pepper. Pour in the beef stock or water and bring the liquid to a boil. Reduce the heat and simmer for 2 hours.
3. Add the cauliflower to the pot and continue to simmer for 20 minutes. Stir in the chickpeas and turn off the heat.
4. Sprinkle the toasted almonds on top and garnish with fresh cilantro leaves. Serve with warmed naan bread.
Additional Cooking Directions for
Easy Lamb Curry with Cauliflower and Chickpeas
Pressure Cooker Directions
Serves:4
Cooking Time:45 minutes
Change Ingredients: Substitute frozen cauliflower for the fresh cauliflower
1. Pre-heat a 5-quart multi-function pressure cooker using the BROWN or SAUTE setting. Add the oil and sauté the onion and cinnamon stick gently for 5 minutes. Add the carrots, celery, garlic and ginger for another 5 minutes. Add the spices and cook for 2 minutes. Add the tomatoes and let the mixture simmer for at least 5 minutes. (If your cooker doesn’t have a brown setting, use a Dutch oven or sauté pan on the stovetop for the steps above and transfer the contents to the cooker now.)
2. Add the lamb to the cooker and season with salt and freshly ground black pepper. Pour in the beef stock or water, cover and lock the lid in place.
3. Pressure cook on HIGH for 15 minutes.
4. Let the pressure drop NATURALLY for 15 minutes, then quick-release any residual pressure and carefully remove the lid.
5. Add the cauliflower and chickpeas and return the lid to the cooker. Let the curry sit for 10 minutes. This will be enough time to heat the cauliflower and chickpeas through and cool the curry to an edible temperature.
6. Sprinkle the toasted almonds on top and garnish with fresh cilantro leaves. Serve with warmed naan bread.
Slow Cooker Directions
Serves:4
Cooking Time:8 hours on LOW
Change Ingredients: Reduce the beef stock or water to ½ cup; Substitute frozen cauliflower for the fresh cauliflower
1. Pre-heat a 5-quart multi-function slow cooker using the BROWN or SAUTE setting. Add the oil and sauté the onion and cinnamon stick sauté gently for 5 minutes. Add the carrots, celery, garlic and ginger for another 5 minutes. Add the spices and cook for 2 minutes. Add the tomatoes and let the mixture simmer for at least 5 minutes. (If your cooker doesn’t have a brown setting, use a Dutch oven or sauté pan on the stovetop for the steps above and transfer the contents to the cooker now.)
2. Add the lamb to the cooker and season with salt and freshly ground black pepper. Cover and slow cook on LOW for 8 hours (or 4 hours on HIGH).
3. Add the cauliflower and chickpeas and return the lid to the cooker. Let the curry sit for 10 minutes. This will be enough time to heat the cauliflower and chickpeas through and cool the curry to an edible temperature.
4. Sprinkle the toasted almonds on top and garnish with fresh cilantro leaves. Serve with warmed naan bread.