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Paleo curried coconut lamb
(1 vote)
Difficulty:
moderate
Preparation:
2 h.
Preparation
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The grated ginger root in this hearty stew adds a powerful dose of gingerol, which has many medicinal properties. The turmeric also adds a ton of nutrients including vitamin C, fiber and iron.
This dish is high in protein but low in carbs, making it perfect for paleo diets. If you're not on a low-carb diet, adding brown rice to this dish will give it a richer texture and add a significant serving of fiber.
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 2 Tbsps vegetable oil
- 28 ozs Lamb shoulder (diced)
- 1 onion (chopped)
- 3 cloves garlic cloves (finely chopped)
- 3 Tbsps Curry paste (or powder)
- 1 Tbsp grated ginger
- 1 red chili pepper (seeds removed, finely chopped)
- 1 tsp Turmeric
- 10 Curry leaves
- 2 cups canned, chopped Tomatoes
- 2 cups lamb stock
- ½ cup Coconut cream
- 1 diced Mango (peeled and chopped)
- To garnish
- Coriander (crushed)
- toasted Shredded coconut
Preparation steps
1.
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.
2.
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.
3.
Add the curry paste or powder, stir well to combine, then return the lamb to the pan, stirring to coat in the mixture.
4.
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.
5.
Stir in the coconut cream and mango. Cook for a further 10 minutes, until the sauce has thickened.
6.
Sprinkle with crushed coriander seeds and toasted coconut.
7.
Serve with diced mango sprinkled with crushed toasted coriander seeds.
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