Coconut Lamb Curry

This lamb curry is a perfect fusion of coconut and Indian spices. You can serve it with rice during lunch or dinner.

Serves: 4 | Time: 90 mins | Difficulty: Medium

INGREDIENTS

3 cups Lamb meat (diced)

1 cup Water

1 can Cocofly Coconut Milk

4 Garlic cloves (diced)

1 Large onion (diced)

1 Large Carrot (diced)

3 tbsp Cocofly Organic Extra Virgin Coconut Oil

2 tsp Garam masala powder

2 tbsp Tomato paste

1 tbsp Salt

1 tsp Red chili powder

1 tsp turmeric powder

1 tsp Fennel seeds

Juice of 1 Lime

METHOD

Stir fry the lamb on high heat using extra virgin coconut oil until it turns light brown.

Add onion, and chili powder and sauté until the ingredients soften slightly. 

Bring the heat down to medium and add garlic, turmeric powder, tomato paste, salt, garam masala, and fennel seeds. Stir for a minute.

Pour water and coconut milk. Simmer the heat and cook for 60 minutes. Cover the lid and stir in-between.

Add the diced carrot and cook for 30 minutes more. Stir in-between.

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