I’ve been making this lamb curry a lot lately. It’s a big hit at our house! I promised to share the recipe this week, so here it is.
I love the coconut and tomato sauce together with the flavor of the lamb. I throw in whatever vegetables I have in the fridge that sound good to me, so it’s a little different every time — but always delicious. In these photos, I subbed carrots for the sweet potatoes which is also great, but if you have sweet potatoes, I definitely recommend them!
Ingredients:
2 Tbl. coconut oil or fat of choice
2 celery stalks, diced
1 bunch bok choy, chopped
2 cloves garlic, minced
1 lb ground lamb
1 tsp. salt
1 Tbl. curry powder
1 Tbl. finely grated fresh ginger
1 cup chicken broth
1 14-oz can coconut milk
1 14.5-oz can diced tomatoes or tomato sauce
1 medium sweet potato, diced
1/2 cup peas
Cilantro, chopped
Green onion, chopped
Lime juice
Rice for serving, if desired
Method:
Heat oil in a large skillet over medium-high heat. Sautee the celery and bok choy until tender and starting to brown. Add minced garlic and sautee until fragrant. Add the lamb in chunks and brown on both sides, stirring occasionally.
Pour in the coconut milk, chicken broth, and tomatoes. Add the salt, ginger, and curry powder. Add the sweet potatoes. Stir together. Bring to a boil and reduce heat to simmer. Simmer 15 minutes or until the sweet potatoes are tender. Stir in peas and remove from heat. Serve with rice and top with green onion, cilantro, and lime.
