Scrummy Coconut Lamb Curry By eatdrinkpaleo.com.au
This is a very hearty, warming lamb curry that is perfect with cauliflower rice or regular rice if you eat it. You can use beef, goat or chicken thigh meat instead of beef.
Prep time: Cook time: Total time:
Yield: 4 Servings
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 1/2 long red chilli, finely diced 2 medium celery sticks, diced 3 cloves garlic, diced 2 1/2 teaspoons garam masala powder 1 1/4 teaspoons turmeric powder 1 teaspoon fennel seeds etc
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 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.
