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Edibles: Curried Cannabis Lamb

An edible dish of curried cannabis lamb on a bed of rice.


Edibles: Curried Cannabis Lamb

A couple of months ago I took on a Facebook food styling challenge, where I undertook the challenge of turning a pretty brutal looking curry into a much more presentable looking dish. The recipe was for lamb, which is easy to prepare and not so easy to make look good.  As a food stylist, you learn early on that there are definitely foods to avoid having to make look good. Not impossible, just a little hard.

Happy with the physical results, I fiddled around with the recipe, making it a bit less sweet and a tiny bit fiery… and of course I medicated it with both oil and butter.  I used coconut oil, which added another layer of flavor, and sat the whole thing on a pile of basmati rice. Excellent.

The recipe is flexible; I have also prepared it with tofu, spinach and cauliflower, a delicious combo. It’s a great intro to curry, with a good taste of Indian spice but not too much to be over powering. The original recipe calls for apple and raisins, which work well together; I just pumped up the spices, added weed, and revved the heat meter.

Moderation is key, don’t add more spice or cannabis than you can handle.

(Serves 6-8)


3 tablespoons all purpose flour
3 lbs. cubed lamb
6 tablespoons canola oil
4-6 tablespoons canna-butter
2 large onions, chopped
2 tablespoons brown sugar
2 tablespoons ground cumin
1 tablespoon mild curry powder
1-3 teaspoons hot curry powder
½ teaspoon turmeric
½ teaspoon ground cardamom
1 cup water
1-2 tablespoons coconut oil or canna-coconut oil
2 apples, peeled and cut in chunks
1 cup raisins
Juice from half a lemon
Kosher salt and pepper


1. In a large bowl or zip lock bag combine the flour, salt, pepper and the cubes of lamb.

2. In a large skillet, heat six tablespoons of canola oil, and over medium/high heat brown the lamb in batches. Brown all over and place on paper towels or a clean dishtowel. Set aside.

3. Add the cannabutter to the pan and sauté the onions until translucent and tender, about 8-10 minutes. Add the brown sugar, cumin, curry, cayenne, turmeric and cardamom. Add the cup of water and stir over low heat.

4. Return the meat to the pot and simmer, covered, for 1 & ½ hours.

5. In a small skillet heat either the coconut oil or canna-coconut oil. Sauté the apple and raisin for 4-5 minutes. Squeeze in the juice of half a lemon and salt to taste.

6. Add to the meat, and simmer, partially covered for an additional 30 minutes. Serve with basmati rice.

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