Coconut Lamb Curry Recipe (Paleo, Keto, Whole30)

🧂 Ingredients

• 1 tablespoon coconut oil
• 700 g lamb

  1.5 lbs. diced, a little fat on the meat is fine
• 1 large onion

  diced
• 1/2 long red chilli

  finely diced
• 2 medium celery sticks

  diced
• 3 cloves garlic

  diced
• 2.5 teaspoons garam masala powder
• 1.3 teaspoons turmeric powder
• 1 teaspoon fennel seeds
• 1.5 teaspoons ghee

  or extra coconut oil, if avoiding dairy
• 400 ml coconut milk

  1 can or 1 1/2 cups
• 1.5 tablespoons tomato paste
• 1 cup of water
• 1.3 teaspoons sea salt
• 2 medium carrots

  diced
• A squeeze of lime or lemon juice
• Fresh coriander

  cilantro or parsley to garnish

Instructions

• 1 Heat a tablespoon of coconut oil in a casserole pot or a large saucepan. Add the
  lamb and stir on high heat until lightly browned about 3-4 minutes.
• 2 Add the onion, chilli and celery and cook for about a minute, until slightly
  softened. Bring the heat down to medium. Add garlic, garam masala, turmeric,
  fennel seeds and ghee (or extra coconut oil if avoiding dairy). Stir through the
  lamb and cook for a minute to let the spices release their aromas.
• 3 Add coconut milk, tomato paste, water and sea salt. Stir and bring to boil. Then
  turn the heat down to simmer and cook for 1 hour, covered with a lid. Stir a
  couple of times.
• 4 After one hour, add the diced carrot and cook for a further 30-40 minutes,
  covered with a lid. Stir a few times.
• 5 Sprinkle some fresh coriander or parsley and drizzle a little lemon or lime
  juice before serving.
• 6 Serve with your favourite vegetables or cauliflower rice, or real white rice if
  your heart so desires.

Nutrition Info