Maple Lamb Curry
(Serves 3-5 people)

  • 1/4cup Vegetable oil
  • 2Bay Leaves
  • 4whole Cloves
  • 10black Peppercorns
  • 2yellow Onions chopped
  • 2pounds boneless lamb cut into cubes
  • 1TSP Ginger minced
  • 1TBL Garlic minced
  • 1TSP Cardamom
  • 1TSP Cinnamon
  • 1/2TSP Kosher Salt
  • 1/2TSP Turmeric
  • 2TSP Coriander
  • 2TSP Garam Masala
  • 2CUPS Water
  • 3 TBL of Farm + Florist Maple Syrup
  • 1/2CUP Tomato Puree
  • 1/2CUP Greek Yogurt
  • Cilantro for garnish (optional)

Tips and Techniques

  • Make sure it is piping serving.
  • Ensure it is liquid enough, if not, slowly add water until admired consistency.
  • Make Basmati rice alongside the curry.


  1. To a large skillet add the oil on medium heat with the bay leaves, cloves, peppercorns, Maple syrup, and onions and cook, stirring, for 8-10 minutes.
  2. Add in the lamb, ginger, garlic, cardamom, cinnamon, salt, turmeric, coriander and garam masala cooking and stirring for an additional 8-10 minutes.
  3. Add in the water and tomato puree and let simmer on medium-low heat for 45 minutes, adding in the yogurt just before serving.


This special fall favourite should have a hearty and warm taste. This dish tastes best when served very warm and is served well as a next day option.