Lamb Coconut Curry

• Heat a tablespoon of butter, ghee or 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. 

Slow cooker

• This can certainly cooked in a slow cooker. However, as the speed and temperature varies between the many brands of slow cookers, base the amount of liquid you add and the cook time on a similar style of recipe in the guide book for your specific slow cooker. The general rule of thumb is to halve the liquid and double the cook time, but understanding your own slow cooker is the best guide.

Serve

• Serve with your favourite vegetables or cauliflower rice.

Make-ahead

• Re-heat in a pot over a low heat until just hot.

Store

• Store in an airtight container in the fridge.
• Can also be frozen.