Lamb Curry

Serves 4 

Ingredients

  • 500g lamb shoulder,

  • 2 white onions diced

  • 2 cloves garlic

  • 1” fresh ginger 

  • 2 tsp each ground cumin, coriander and turmeric

  • 1 green chilli

  • 400g chopped tomatoes

  • 400ml fresh lamb stock

  • 1⁄2 tsp black peppercorns

  • 4 cardamom pods

  • 1 dried cinnamon stick

  • 2 tbsp coconut cream

  • Fresh coriander

  • Coconut oil

Method

  •  In a large pan, heat 1 tbsp coconut oil. Chop the onions, garlic and ginger and fry in the oil until golden brown. Remove to a bowl.

  • Heat another tbsp of the oil in the pan and fry the lamb until browned all over. Add the ground spices and chopped chilli and cook for 5 mins.

  • Add the lamb back to the pan, then add the tomatoes and stock. Mix well to remove any bits stuck to the bottom of the pan.

  • Add the peppercorns, cardamom and cinnamon to the pan, bring to a boil then reduce the heat and simmer for 1hr.

  • If the liquid is thin after this time, rapidly boil to reduce down. When ready to serve, stir through the coconut cream and coriander. Serve with green vegetables or brown rice.

 2018 Active Fitness