A simple, yet delicious staple dinner for winter months.
350g stewing lamb, diced
1 medium onion (150g)
1 clove garlic, crushed (3g)
2cm thumb ginger, freshly ground (5g)
50g ground almonds
1 green chilli pepper, finely chopped (20g)
1 tsp cardamom pods (1.8g)
1/2 tsp chilli powder (1.4g)
1/2 tsp pepper, black (1.1g)
1/2 tsp ground cumin seeds, whole or ground (1g)
200g coconut milk, canned
150g homemade chicken stock
- Melt some butter in a frying pan and brown the lamb in batches.
- In a casserole dish, heat the rest of the butter and gently saute the onion until soft.
- Add garlic, ginger, ground almonds and all the spices and cook for 5 minutes while stirring well.
- Transfer the lamb to the casserole dish, add the chicken stock and coconut oil and bring to the boil. Cover with a lid and bake in the oven for 1 hour.
Per Portion (202g)