Lamb Coconut Curry
Difficulty : Super easy
Preparation time:
10m
Cooking time:
1h 40m
The coconut and lamb work beautifully together in this dish. You can serve it with cauliflower rice or some steamed broccoli, or it’s just as delicious on its own. It’s not too spicy but you can remove the red chilli to make it even less spicy if you wish.
Ingredients
For 2 Serving(s) (
)
Recipe
- 1 teaspoon(s) Coconut Oil
- 0.5 teaspoon(s) Fennel Seeds
- 500 grams diced lamb
- 1 Onion
- 1 Fresh red chilli
- 1 Celery stick(s)
- 2 Garlic clove(s)
- 2 teaspoon(s) garam masala
- 1 teaspoon(s) Turmeric
- 1 teaspoon(s) Ghee
- 1 teaspoon(s) Sea Salt
- 1 Carrot(s)
- 1 teaspoon(s) Lime juice
- 1 bunch Fresh Coriander
- 1 Tinned Coconut Milk
- 1 tablespoon(s) Tomato puree
Nutritional Facts (per serving)
- Kcal: 1110 kcal
- Sugars (g): 4g
- Carbs: 13g
- Fat: 93g
- Saturated fat (g): 54g
- Proteins: 54g
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Directions
- Chop the onion.
- Deseed and finely chop the chilli.
- Chop the celery into dice.
- Crush the garlic.
- Chop the carrot into dice.
- Heat 1 teaspoon of coconut oil in a casserole pot or a large saucepan over a high heat.
- Add the lamb and stir it until slightly browned.
- Add the onion, chilli and celery and cook for about a minute, until slightly softened.
- Reduce the heat to medium and add the garlic, garam masala, turmeric, fennel seeds and ghee.
- Stir well and cook for a minute to let the spices release their aromas.
- Add the coconut milk, tomato puree, 120 ml of water and sea salt. Stir and bring to boil. Then reduce the heat to simmer and cook for 1 hour, covered with a lid. Stir a few times throughout the cooking time.
- After one hour, add the diced carrot and cook for a further 40 minutes, covered with a lid. Stir a few times throughout the cooking time.
- Sprinkle the fresh coriander leaves over the curry and a squeeze of lime juice before serving.
