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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.
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Course:
Main Dish
Cuisine:
Indian
Keyword:
Chillies, Curry
Prep Time:
10
minutes
minutes
Cook Time:
1
hour
hour
50
minutes
minutes
Total Time:
2
hours
hours
Servings:
4
people
Calories:
524
kcal
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Ingredients
Metric
Imperial
500
grams
lamb
diced leftovers is ideal
1
tsp
coconut oil
250
grams
coconut milk
1 cup
2
cloves
garlic
diced
1
ribs
celery
diced
1
large
onion
1/3
large
red chili peppers
long
2
tsp
garam masala
powder
2/3
tsp
ground turmeric
1/2
tsp
fennel seeds
1
tsp
ghee
1
tbsp
tomato paste
1/2
cup
water
1
tsp
sea salt
1
large
carrot
Instructions
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, garum masala, turmeric, fennel seeds and 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.
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.
Nutrition
Calories:
524
kcal
|
Carbohydrates:
8
g
|
Protein:
32
g
|
Fat:
40
g
|
Saturated Fat:
22
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
11
g
|
Cholesterol:
121
mg
|
Sodium:
1018
mg
|
Potassium:
504
mg
|
Fiber:
1
g
|
Sugar:
3
g