This is a very hearty, warming lamb curry with coconut milk and warm Indian spices. It's perfect with cauliflower rice or regular rice. You can use beef, goat or chicken thigh meat instead of beef.
Ingredients
- 1 tablespoon coconut oil
- 700 g lamb 1.5 lbs. diced, a little fat on the meat is fine
- 1 large onion diced
- 1/2 long red chilli finely diced
- 2 medium celery sticks diced
- 3 cloves garlic diced
- 2.5 teaspoons garam masala powder
- 1.3 teaspoons turmeric powder
- 1 teaspoon fennel seeds
- 1.5 teaspoons ghee or extra coconut oil, if avoiding dairy
- 400 ml coconut milk 1 can or 1 1/2 cups
- 1.5 tablespoons tomato paste
- 1 cup of water
- 1.3 teaspoons sea salt
- 2 medium carrots diced
- A squeeze of lime or lemon juice
- Fresh coriander cilantro or parsley to garnish
Instructions
- Heat a tablespoon of coconut oil in a casserole pot or a large saucepan. Add the lamb and stir on high heat until lightly 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.
Notes
Storage tips: Leftover lamb curry will keep well in the fridge for up to 3 days. Reheat on a stovetop in a small pot or pan with a little water to thin out the sauce. You can also microwave it for 2 minutes on HIGH.
Freezing lamb curry: Coconut based curries freeze pretty well. Transfer to an airtight container as soon as it's cool enough (don't freeze after a day or two). Store in the freezer for up to 3 months. Thaw out in the refrigerator overnight or in a microwave until piping hot. Here are some more tips for freezing curries.
Nutrition
Calories: 572kcal | Carbohydrates: 12g | Protein: 38g | Fat: 42g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 120mg | Sodium: 967mg | Potassium: 944mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5251IU | Vitamin C: 16mg | Calcium: 72mg | Iron: 7mg
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