Did you know last week was National Curry Week?
I wanted to share with you a healthy lamb curry for a belated celebration. Better late than never huh?!
The great thing about making a homemade curry is you know exactly what goes into it. You can make a healthier and tastier version too, and sneak a load of veggies in.
Now I know they’re tempting, but try to stay away from the naan bread and poppadums!
This recipe serves 4, and from start to finish will take around 75 mins.
Enjoy 🙂
INGREDIENTS
- 500 grams diced lamb shoulder
- 2 chopped onions
- 2 crushed garlic cloves
- 1” chopped fresh ginger
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp ground turmeric
- 1 chopped green chilli
- 400 grams chopped tomatoes
- 400 ml fresh lamb stock
- ½ tsp crushed black peppercorns
- 4 crushed cardamom pods
- 1 dried cinnamon stick
- 2 tbsp coconut cream
- Fresh chopped coriander
- Coconut oil
METHOD
- Heat 1 tbsp coconut oil
- Fry onions, garlic, and ginger until brown
- Remove to a bowl
- Heat another tbsp coconut oil
- Fry the lamb until browned
- Remove to a bowl
- Add the spices/chilli and cook 5 mins
- Add the lamb back to the pan, plus tomatoes/stock
- Mix well to remove any bits stuck to the bottom
- Add the peppercorns, cardamom and cinnamon
- Bring to the boil, reduce heat and simmer for 1 hr
- If the liquid is thin after this time, rapidly boil to reduce down
- When ready to serve, stir in the coconut cream and coriander
- Serve with green vegetables, cauli rice or brown/basmati rice
