This hearty curry by Melbourne wellness practitioner Amy Crawford (aka The Holistic Ingredient) is the perfect tummy warmer for a cold winter’s night.
You’ll need:
800g lamb, diced
For the marinade:
800 grams lamb, dice
1½ cups Greek yoghurt
3 garlic cloves
2 onions roughly chopped
2 tsp. garam masala
2 tsp. sweet paprika
1 tsp. grated fresh ginger
1 tsp. ground turmeric
1/2 tsp. Celtic sea salt
For the lamb:
2 tbsp. coconut oil
2 medium tomatoes, chopped
2 green chillies, minced
2 bay leaves
1 cinnamon stick
1 tbsp. ground cumin
1 tsp. cumin seeds
1/2 tbsp. ground coriander powder
What to do:
In a blender process the Greek yoghurt, onions, garlic cloves, fresh ginger, ground cumin, gram masala, chili powder, sweet paprika, turmeric and salt. Mix through the diced lamb, cover and refrigerate for 4-6 hours or overnight.
Heat oil in a large pan on medium heat. Once hot, add the cinnamon stick, bay leaves and cumin seeds and sauté for 1-2 minutes or until fragrant. Add the coriander powder and stir. Up the heat and add the meat with all the marinade. Sauté over a high heat for 5 minutes. Cover, reduce the heat and simmer for fifteen minutes. Add the green chilli and tomatoes. Make sure the heat is low to allow for a gentle simmer for 1.5 hours or until the lamb is tender. Once cooked, you may need to skim some oil from the top of your dish, depending on the fattiness of the lamb.
Sprinkle with fresh coriander. Serve with rice or quinoa and some steamed greens on the side.
Source and photography: Amy Crawford, The Holistic Ingredient www.theholisticingredient.com
