This weeks cracking Lamb Coconut Curry recipe is thanks to the lovely Irena Macri from Eat Drink Paleo. It’s one of many great recipes that feature in her fabulous e-course the 4-Week Total Paleo Reset Plan. I’m a huge fan of Irena’s work – her recipes are delicious, nutritionally balanced, easy to make and her e-course is super supportive and leaves no stone unturned (think meal plans, shopping lists, stress management techniques, fitness and toxin-free living guides).
So if you’re after a healthy living course that’s the complete package, I can’t recommend this program highly enough.
This Lamb Coconut Curry is an easy to make, nourishing curry that the whole family will love.
- 1 tablespoon coconut oil
- 700 grams / 1.5 lb. diced lamb (a little fat on the meat is fine)
- 1 large brown onion, sliced
- ½ long red chilli, finely diced
- 2 medium celery stick, diced
- 3 cloves garlic, diced
- 2 ½ teaspoons garam masala powder
- 1¼ teaspoons turmeric powder
- 1 teaspoon fennel seeds
- 1½ teaspoons ghee (or extra coconut oil)
- 400 ml (1½ cups) coconut milk
- 1½ tablespoons tomato paste (omit for AIP)
- 250ml (1 cup) water
- 1 teaspoon sea salt
- 2 medium carrots, diced
- Squeeze of lime or lemon juice
- Fresh coriander/cilantro or parsley, to garnish
Heat a tablespoon of coconut oil in a casserole dish or a large saucepan.
Add the lamb and stir on a high heat until slightly browned, about 3-4 minutes.
Add the onion, chilli and celery and cook for about a minute or two, until slightly softened. Bring the heat down to medium.
Add the garlic, garam masala, turmeric, fennel seeds and ghee (or extra coconut oil if avoiding dairy). Stir through and cook for a minute to let the spices release their aromas.
Add the coconut milk, tomato paste, water and sea salt. Stir and bring to boil.
Turn the heat down to slow simmer and cook for 1 hour, covered with a lid. Stir a couple of times.
After an hour, add the diced carrot and cook for a further 30-40 minutes, covered with a lid. Stir a few times.
Sprinkle with some fresh coriander or parsley and a little drizzle of lemon or lime juice before serving.
Serve with your favourite vegetables or cauliflower rice.
You can easily make this recipe in a slow cooker and it would freeze well for quick leftover dinners.
Remove the red chilli to make it less spicy if cooking for the kids - although it’s not very spicy anyway.
Auto Immune Protocol
(this is catered for throughout the e-course). Amend the spice mix to avoid chilli. Omit the tomato paste.
Replace the ghee with coconut oil.
Remember to check out the 'Ultimate Healthy Living Bundle' as it's only available for a few days and I'd hate for you to miss out!