• 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

• Serve with your favourite vegetables or rice, cauliflower rice or quinoa.

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.

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.

Grab Bag Formula Method

• If you've done the **Grab Bag Formula Short Course, this is the method to convert this recipe...
• Place all your prepared ingredients into the Grab Bag.
• Carefully seal your Grab Bag. I close most of the seal then press out as much air as I can then complete the seal. Place the Grab Bag in the freezer.
• To cook, remove the Grab Bag from the freezer, place on a baking tray and thaw in the fridge overnight.
• Tip the contents of the Grab Bag into a large oven proof dish (with a tight fitting lid) or Dutch oven. It may still be a bit frozen; that’s okay. Place the lid on the pot, set your oven to 150°C/300°F (fan-forced) and cook for 4½ hours.
• Taste and adjust the seasoning and spiciness. Sprinkle with some fresh coriander or parsley and a little drizzle of lemon or lime juice before serving. 
• ** The Grab Bag Formula Short Course is available to purchase for just AU$46 HERE.

  OR

  If you are a full-access Well Nourished Family member, the course is included in your membership and you can access in the members portal - HERE.