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.
Lamb Coconut Curry
- 1 tbsp butter, ghee or coconut oil
- 700 g lamb shoulder -diced
- 1 large onion -sliced
- ½ long red chilli -finely diced
- 2 stick celery -diced
- 3 cloves garlic -diced
- 2 ½ tsp garam masala
- 1¼ tsp ground turmeric
- 1 tsp fennel seeds
- 1½ tsp ghee (or extra coconut oil)
- 400 ml coconut milk (1½ cups)
- 1½ tbsp tomato paste (omit for AIP)
- 250 ml water (1 cup)
- 1 tsp sea salt
- 2 medium carrots -diced
- Squeeze lime -juice (to serve)
- Fresh coriander or parsley -to garnish
- 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.
- Serve with your favourite vegetables or cauliflower rice.
- Store in an airtight container in the fridge.
- Can also be frozen.
Slow cookerYou can easily make this recipe in a slow cooker and it would freeze well for quick leftover dinners.
No-heatRemove 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.
Dairy-freeChoose coconut oil as the fat.
Onion and garlic-freeReplace them with a small bulb of fennel (diced) and a teaspoon of ground cumin.
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!