This weeks cracking Lamb Coconut Curry recipe is thanks to the lovely Irena Macri from Irena Macri | Food Fit For Life. I don’t often share other peoples recipes, but Irena is a friend and I really love her cooking style.
I’ve made this several times for my family and they always devour it. So here we have it, I know you are going to love this delicious Lamb Curry…
Lamb Coconut Curry
Serves: 4
This Lamb Coconut Curry is an easy to make, nourishing curry that the whole family will love.
Ingredients
- 1 tbsp butter, ghee or coconut oil
- 700 g lamb shoulder -diced
- 1 onion/s (large) sliced
- 1 red chilli/s -finely diced
- 2 stick/s celery -diced
- 3 clove/s garlic -diced
- 2 ½ tsp garam masala
- 1¼ tsp ground turmeric
- 1 tsp fennel seeds
- 1½ tsp ghee (or extra coconut oil)
- 400 ml canned coconut milk (1½ cups)
- 1½ tbsp tomato paste (omit for AIP)
- 250 ml water (1 cup)
- 1 tsp sea salt
- 2 carrot/s -diced
- ½ lime/s -juice (to serve)
- Fresh coriander or parsley -to garnish
Method
- 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.
Variations
No-heat
Remove the red chilli to make it less spicy if cooking for the kids - although it’s not very spicy anyway.Dairy-free
Choose coconut oil as the fat.Onion and garlic-free
Replace them with a small bulb of fennel (diced) and a teaspoon of ground cumin.Vegetarian
Replace the lamb with 2 cans of drained and rinsed chickpeas.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!
Katie says
This beautiful recipe arrived in my inbox this morning! Thanks – and just in time for me to make for my carnivore house guests!
How long would you suggest in the slow cooker?
Many thanks!
Georgia Harding says
Oh great, glad to help. Katie, I find it hard to give exact times. I’ve owned two slow cookers in my life time and they both cooked very differently (one much quicker than the other). Base the cook time on a similar recipe you’ve already cooked in your cooker (curry or saucy casserole) and you’ll be right. It’s very forgiving (I actually forgot mine was on the stove top this week and cooked it for an extra hour and it was still beautiful). Enjoy G x
Katie says
Thanks Georgia!
Leah says
This curry is simply delicious and so packed with flavour! Thanks for sharing the recipe.
Georgia Harding says
You’re very welcome thrilled you enjoyed it and thanks for your feedback and for rating the recipe G x
Aneta says
Delicious ! I used fennel instead of onion and added some green peas at the end of cooking time. Tried it with cauliflower rice and with roasted buckwheat , both combinations really good.
Georgia Harding says
Beautiful, so pleased you enjoyed it Aneta. Thanks for the feedback and for rating the recipe G x
Tess says
This recipe is such a winner, thank you so much. Every recipe of yours that I’ve tried has felt like kicking a goal. I especially like your caveats at the end so we can tweak the recipe to suit personal needs.
Just love your work, thank you ?
Georgia Harding says
Thanks Tess. So thrilled you loved this and the way I structure my recipes to suit different dietary goals. Appreciate your feedback and thanks for rating the recipe too G x
Elaine says
Love this curry Georgia! Thanks! I have made it twice now and the flavours are just perfects. It’s also so easy to make from scratch without any pre bought pastes etc. served with basmati and quinoa mixed.
Georgia Harding says
So glad you enjoyed it Elaine and cheers for the feedback and for rating the recipe too G x