AIP Friendly Butternut Squash & Lamb Curry
Warming, deeply aromatic, and genuinely satisfying, this braised lamb and squash curry is the kind of bowl that makes a cold evening feel like a treat rather than a compromise. Tender chunks of lamb shoulder are seared until deeply browned, then slow-simmered in a rich coconut milk and bone broth base that builds serious depth without relying on any of the nightshade spices or seed-based ingredients that typically make curry a no-go on an elimination protocol. Turmeric, Ceylon cinnamon, fresh ginger, and ground ginger do all the heavy lifting here, creating a fragrant, golden sauce that tastes far more complex than the ingredient list suggests. Coconut aminos and a splash of apple cider vinegar round out the flavor with a subtle savory-bright balance that keeps the whole dish from feeling flat. The butternut squash goes in partway through the braise, soaking up the braising liquid as it turns fork-tender and adding a natural sweetness that plays beautifully against the richness of the lamb. A full can of full-fat coconut milk means the sauce is silky and luscious by the time it hits the bowl. This one serves four and is the kind of recipe worth doubling — it reheats beautifully and somehow tastes even better the next day.
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Learn more →Ingredients
4 servings
For the curry
- 1.5 lb boneless lamb shoulder, cut into 1.5-inch cubes
- 1 tsp fine sea salt, divided
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1.5 tsp ground turmeric
- ½ tsp ceylon cinnamon
- ¼ tsp ground ginger
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup bone broth
- 1 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- 3 cups butternut squash, peeled and cut into 1-inch cubes (about 1 small squash)
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Pat the lamb cubes dry with paper towels and season with 1/2 tsp of the salt. Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering. Add the lamb in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 3–4 minutes per side until deep brown on at least two sides. Transfer the seared lamb to a plate and set aside.
- 2
Reduce the heat to medium. Add the onion to the same pot and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add the garlic and fresh ginger and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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