Lamb Coconut Curry

A smooth curry that the kids love. The coconut milk adds a subtle texture and flavour that works so well with a curry.

Prep Time 10

Cook Time 1 50

Total Time 2

Servings people

Heat a tablespoon of coconut oil in a casserole pot or a large saucepan.
1 tsp coconut oil
Add the lamb and stir around on high heat until slightly browned, about 3-4 minutes.
500 grams lamb
Add the onion, chilli and celery and cook for about a minute, until slightly softened.
1 large onion, 1/3 large red chili peppers, 1 ribs celery
Bring the heat down to medium.
Add garlic, garum masala, turmeric, fennel seeds and ghee.
2 cloves garlic, 2 tsp garam masala, 2/3 tsp ground turmeric, 1/2 tsp fennel seeds, 1 tsp ghee
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.
250 grams coconut milk, 1 tbsp tomato paste, 1/2 cup water, 1 tsp 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.
1 large carrot
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.