COCONUT LAMB CURRY (PALEO, WHOLE30) #healthy #diet

This healthy coconut sheep curry is a touch of combination however is essentially Indian in season. It's exceptionally simple to make and should be possible in a moderate cooker, Instant Pot or on the stove. It's extraordinary for freezing. Present with cauliflower rice or normal rice!

This ravishing sheep curry was an examination that went incredibly right. I got some diced sheep and chose to make an Indian sort of curry, with the exception of I didn't have a formula as a top priority. I pulled out my flavor pack, some coconut milk and arranged this little marvel of a dish. It was super scrummy and has now been mentioned to turn into an ordinary week after week dish in our home. I trust you like it!

This is an exceptionally generous, warming sheep curry made with coconut drain and warm Indian flavors. It's ideal with cauliflower rice or customary rice. You can utilize hamburger, goat or chicken thigh meat rather than hamburger.

Also Try Our Recipe : EASY PALEO BROWNIES

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 oil, if avoiding dairy)
• 400 ml coconut milk (1 can or 1 1/2 cups)
• 1 1/2 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.

Slow Cooker Method

1. If your inner pot is metal and heat-proof (i.e. not ceramic), you can do the browning of the lamb 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 the browning in a saucepan first and then transfer the mix to the slow cooker pot. 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).
2. 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.

For more detail : bit.ly/3bSm74Q

Read More Our Recipe : Lemon Pepper Cauliflower Wings (Vegan)