A fragrant, hearty slow-cooked lamb curry, perfect for a cold day.

AuthorTessa Pennick
Rating

A fragrant, hearty slow-cooked lamb curry, perfect for a cold day.

Coconut_Lamb_Curry_ChangingHabits

Yields4 Servings

Curry
 700 g lamb, diced
 3 large carrots, diced
 2 sticks of celery, chopped
 3 cloves of garlic, chopped
 400 ml coconut milk
 1 cup water
Cauliflower Rice
 1 large cauliflower
Garnish
 Fresh coriander
 Lime juice

1

On a medium heat, lightly fry the lamb with the garlic and onion. Transfer into a slow cooker and cook on high for 4 hours or low for 7-8 hours.

2

Cut the cauliflower heads and remove all stalks and process on a medium speed in a food processor. Heat the cauliflower rice and salt and pepper on a fry pan on a medium heat and cook for 15-20 minutes, stirring continuously until most of the moisture has evaporated.

3

Serve with cauliflower rice, coriander and a squeeze of lime.

Ingredients

Curry
 700 g lamb, diced
 3 large carrots, diced
 2 sticks of celery, chopped
 3 cloves of garlic, chopped
 400 ml coconut milk
 1 cup water
Cauliflower Rice
 1 large cauliflower
Garnish
 Fresh coriander
 Lime juice

Directions

1

On a medium heat, lightly fry the lamb with the garlic and onion. Transfer into a slow cooker and cook on high for 4 hours or low for 7-8 hours.

2

Cut the cauliflower heads and remove all stalks and process on a medium speed in a food processor. Heat the cauliflower rice and salt and pepper on a fry pan on a medium heat and cook for 15-20 minutes, stirring continuously until most of the moisture has evaporated.

3

Serve with cauliflower rice, coriander and a squeeze of lime.

Coconut Lamb Curry with Cauliflower Rice
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