Today most of us had a good start with fried eggs, bacon and avocado at 930am and managed to have two Cortado’s (a smaller cappuccino with less milk), snacked on a seeded cracker with avocado at 3pm and then we enjoyed one of our favourite Lamb Curries. So as promised, here is the recipe;
LCHF LAMB CURRY:
1KG LAMB KNUCKLES
2 ONIONS finely chopped
425G TOMATOES chopped
3 SWEET POTATOES PEELED AND CUBED
30G DESICCATED COCONUT
37.5ML CHUTNEY
25ML COCONUT FLOUR
250ML BEEF STOCK HOME MADE OR Beef broth bought
25ML COCONUT OIL
1 BAY LEAF
2ML CINNAMON
5ML GROUND CORIANDER
2ML GROUND CUMIN
2 CLOVES OF GARLIC, CRUSHED
20ML CURRY POWDER (FROM LOCAL INDIAN STORE)
5ML TURMERIC
5ML XYLITOL
10ML HIMALAYAN SALT
FRESHLY GROUND PEPPER
Method:
1. IN LARGE SAUCEPAN, FRY ONOINS IN OIL UNTIL SOFT.
2. ADD BAYLEAF, SPICES, GARLIC, CURRY POWDER AND FLOUR AND SIMMER FOR A FEW MINUTES, STIRRING WITH A WOODEN SPOON.
3. ADD THE MEAT, ADD A LITTLE MORE COCONUT OIL IF NECESSARY, AND BROWN MEAT LIGHTLY.
4. ADDD ALL REMAINING INGREDIENTS EXCEPT COCONUT AND MIX THOROUGHLY.
5. TRANSFER CURRY TO A LARGE CASSEROLE DISH, ADD SWEET POTATOES AND BAKE, COVERED IN OVEN 150C (300F) FOR 90 MINUTES
6. ADD COCONUT AND BAKE FOR A FURTHER 15 MINUTES.
7. SERVE ON CAULI RICE WITH A GREEN SALAD
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