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HEALTHY LAMB CURRY

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
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