Coconut Curry Slo Cookr

1. 1

   Heat a teaspoon of coconut oil in a casserole pot or a large saucepan.

2. 2

   Add the lamb and stir it around on high heat until slightly browned. Add the onion, chilli and celery and cook for about a minute, until slightly softened. Bring the heat down to medium.

3. 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. 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. 5

   After one hour, add the diced carrot and cook for a further 40 minutes, covered with a lid. Stir a few times.

6. 6

   Sprinkle some fresh coriander or parsley and drizzle a little lemon or lime juice before serving. Serve with your favorite vegetables or cauliflower rice, or real white rice if your heart so desires.

* Per serving · 4 servings · Values may vary.