Coconut Lamb Curry (Paleo, Keto, Whole30)
Author: Irena Macri
Prep Time: 10 mins
Cook Time: 1 hour 50 mins
Total Time: 2 hours
Yield: 4 1x
Category: Curry
Method: Braised
Cuisine: Indian
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Coconut Lamb Curry (Paleo, Keto, Whole30)
Description
This is a very hearty, warming lamb curry made with coconut milk and warm Indian spices. It’s perfect with cauliflower rice or regular rice. You can use beef, goat or chicken thigh meat instead of beef.
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
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.
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 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.
After one hour, add the diced carrot and cook for a further 30-40 minutes, covered with a lid. Stir a few times.
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.
Slow Cooker Method
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).
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.
Notes
For Instant Pot, follow similar instructions to the slow-cooker but set on HIGH presssure for 25 minutes with 10 minutes natural pressure release.
Nutrition Facts
serves 4
| Amount Per Serving | ||
|---|---|---|
| Calories | 538 | |
| % Daily Value* | ||
| Total Fat 35.8g | 46% | |
| Saturated Fat 25.1g | ||
| Sodium 814.7mg | 35% | |
| Total Carbohydrate 17.4g | 6% | |
| Dietary Fiber 4.1g | 15% | |
| Sugars 6.4g | ||
| Protein 37.3g | 75% | |
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