Scrummy Coconut Lamb Curry

Scrummy Coconut Lamb Curry

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

  • 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.

  • For Full Instruction:

    Rated 4/5 based on 251 Reviews

    No comments

    Post a Comment