-1-2 tbs. extra virgin cold pressed olive oil or coconut oil
-400g lamb, cubed
-1 medium red onion, chopped
-2 tbs. of Madras Curry paste (or make own- see below)
-1 cup beef stock
-600-800mls Organic coconut cream/milk, to
-1 cup chopped broccoli
-1/2 a cup of green beans
-1/4 red capsicum, sliced
-1/2 a zucchini, sliced
-1 medium potato cubed
-3/4 cup of cooked mung beans
-1/2 tbs. raw sugar
-1/2 tsp. cayenne pepper
In a large saucepan, heat on high, add some olive oil, and fry ½ the onion until tender, add lamb and briefly brown. Remove contents from heat into a separate bowl.
In the saucepan add more olive oil, the remaining onion, frying until tender. Add curry paste and stir. Add all vegetables, then stock. Bring to the boil, then add coconut milk/cream, place lid on and reduce heat to a low simmer with lid on.
Add mung beans and sugar, stir. Add lamb and stir. Cook for another 10-20 minutes and serve on a bed of cooked brown rice if lunch, and eat as a stew if dinner.
Homemade Madras Curry Paste
Makes: 1/2 cup
- 2 1⁄2 tablespoons coriander seeds, dry-roasted and ground
- 1 tablespoon cumin seed, dry roasted and ground
- 1 teaspoon brown mustard seeds
- 1⁄2 teaspoon cracked black peppercorns
- 1 tsp. cayenne pepper
- 1 teaspoon ground turmeric
- 2 crushed garlic cloves
- 2 teaspoons grated fresh ginger
- 3 -4 tablespoons white vinegar
Place all ingredients, except the vinegar, into a small bowl, mix together well. Add the vinegar and mix into a smooth paste. Keep for up to 4 weeks in an airtight container, and in fridge.