- 1 tablespoon coconut oil
- 700 grams / 1.5 lb diced lamb (a little fat on the meat is fine)
- 1 large brown onion, diced
- ½ long red chilli, finely diced
- 2 medium celery sticks, diced
- 3 cloves garlic, diced
- 2½ teaspoons garam masala powder
- 1¼ teaspoons turmeric powder
- 1 teaspoon fennel seeds
- 1½ teaspoons ghee (or extra coconut, if avoiding dairy)
- 400 ml coconut milk (1 can or 1½ cups)
- 1½ tablespoons tomato paste
- 1 cup water
- 1⅓ teaspoon sea salt
- 2 medium carrots, diced
- Squeeze of lime or lemon juice
- Fresh coriander (cilantro) or parsley to garnish
- Heat a tablespoon of coconut oil in a casserole pot or a large saucepan.
- Add the lamb and stir around on high heat until slightly browned, about 3-4 minutes. Add the onion, chilli and celery and cook for about a minute, until slightly softened. Bring the heat down to medium.
- Add garlic, garam masala, turmeric, fennel seeds and ghee (or extra coconut oil if avoiding dairy). Stir through the lamb and cook for a minute to let the spices release their aromas.
- Add coconut milk, tomato paste, water and sea salt. Stir and bring to boil. Then turn the heat down to simmer and cook for 1 hour, covered with a lid. Stir a couple of times.
- After one hour, add the diced carrot and cook for a further 30-40 minutes, covered with a lid. Stir a few times.
- Sprinkle some fresh coriander or parsley and drizzle a little lemon or lime juice before serving. Serve with your favourite vegetables or cauliflower rice, or real white rice if your heart so desires.