Serves: 4

Ingredients

  • 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

Instructions

  1. Heat a tablespoon of coconut oil in a casserole pot or a large saucepan.
  2. 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.
  3. 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.
  4. 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.
  5. After one hour, add the diced carrot and cook for a further 30-40 minutes, covered with a lid. Stir a few times.
  6. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *