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Paleo Lamb Curry Coconut Recipe

Scrummy Coconut Lamb Curry

  • Author: Irena Macri | Eat Drink Paleo
  • Prep Time: 10 mins
  • Cook Time: 1 hour 50 mins
  • Total Time: 2 hours
  • Yield: 4 1x
  • Category: Main

Description

This is a very hearty, warming lamb curry that is perfect with cauliflower rice or regular rice if you eat it. You can use beef, goat or chicken thigh meat instead of beef.


Scale

Ingredients

  • 1 tablespoon coconut oil
  • 700 grams / 1.5 lb diced lamb (a little fat on the meat is fine)
  • 1 large brown onion, diced
  • 1/2 long red chilli, finely diced
  • 2 medium celery sticks, diced
  • 3 cloves garlic, diced
  • 2 1/2 teaspoons garam masala powder
  • 1 1/4 teaspoons turmeric powder
  • 1 teaspoon fennel seeds
  • 1 1/2 teaspoons ghee (or extra coconut, if avoiding dairy)
  • 400 ml coconut milk (1 can or 1 1/2 cups)
  • 1 1/2 tablespoons tomato paste
  • 1 cup water
  • 1 1/3 teaspoon 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.
  2. Add the lamb and stir around on high heat until lightly browned, about 3-4 minutes. Add the onion, chilli and celery and cook for about a minute, until slightly softened. Bring the heat down to medium.
  3. 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.
  4. 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.
  5. After one hour, add the diced carrot and cook for a further 30-40 minutes, covered with a lid. Stir a few times.
  6. Sprinkle some fresh coriander or parsley and drizzle a little lemon or lime juice before serving. Serve with your favourite vegetables or cauliflower rice, or real white rice if your heart so desires.


Notes

Shop for ingredients on Amazon: fennel seeds, garam masala, turmeric powder, coconut oil, ghee, tomato paste.

Slow Cooker Method

  • If your inner pot is metal and heat-proof (i.e. not ceramic) then it can actually go over a stove and you can do Steps 1-4 below on the stove first. It’s pretty easy and you will only need 5 minutes for this. You basically want to brown off everything before setting the slow cooker on. Otherwise, if it is a ceramic crockpot, then do Steps 1-4 in a pan or a saucepan first and then transfer the whole mixture to the slow cooker pot.
  • Heat a tablespoon of coconut oil in a casserole pot or a large saucepan.
  • Add the lamb and stir around on high heat until lightly browned, about 3-4 minutes. 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.
  • Add coconut milk, tomato paste, water, sea salt. You can add carrots now and forget all about it but they might be a little softer than in my recipe or you can add carrots at a later stage (see below). Stir through.
  • Then, cover with a lid and set the slow cooker to 8-9 hours on LOW, 5-6 hours on MEDIUM, 3.5-4 hours on HIGH. If adding carrots later, do it in the last 30 minutes to 1 hour (depending on the heat setting).
  • Once done, sprinkle some fresh coriander/cilantro or parsley and drizzle a little lemon or lime juice before serving. Serve with your favourite vegetables or cauliflower rice, or real white rice if your heart so desires. I also like to stir in a dollop of coconut cream just before serving as well.