Paleo Curried Coconut Lamb
- 2 tablespoons
- 28 ounces
Lamb shoulder (diced)
- 3 cloves
garlic (finely chopped)
- 3 tablespoons
Curry paste (or powder)
- 1 tablespoon
grated Ginger root
red chile pepper (seeds removed, finely chopped)
- 1 teaspoon
- 2 cups
canned, chopped tomatoes
- 2 cups
- ½ cup
diced Mango (peeled and chopped)
Heat 1 tablespoon of oil in a flameproof casserole and brown the lamb in batches, for 3-4 minutes. Remove with a slotted spoon, then set aside.
Add the remaining oil to the pan and cook the onion, stirring, for 2-3 minutes until softened. Add the garlic, ginger, chilli, turmeric and curry leaves and cook for 1 minute until fragrant.
Add the curry paste or powder, stir well to combine, then return the lamb to the pan, stirring to coat in the mixture.
Add the tomatoes and stock, bring to a boil, then reduce the heat and simmer, uncovered, for about 90 minutes, until the lamb is tender.
Stir in the coconut cream and mango. Cook for a further 10 minutes, until the sauce has thickened.
Sprinkle with crushed coriander seeds and toasted coconut.
Serve with diced mango sprinkled with crushed toasted coriander seeds.