Lamb Rendang

I love this curry. It has very easy going flavours, and you can adjust the amount of chilli to suit. Packed with healthy fats from the coconut milk, and anti-inflammatory spices: ginger, garlic, turmeric and cinnamon.

I serve this with my Roast Cauliflower with Garam Masala recipe - find the recipe HERE

Serves 4

INGREDIENTS

1 tbsp coriander seeds

2 tsp ground turmeric

1 tsp cumin seeds

1 cinnamon stick

4 cloves

good pinch of dried chillies

1 tbsp coconut oil

2 onions, sliced

big knob of ginger, peeled and grated

6 garlic cloves, grated

2 sticks of lemongrass

1kg diced lamb, preferably grass-fed/organic

salt and pepper

400ml tin of organic coconut milk (see note below)

bunch of fresh coriander, chopped

METHOD

1. Put all the spices in a large saucepan and gently heat for a minute to dry roast them. Grind them in a pestle and mortar. (or use a mug and bash with a rolling pin).

2. Gently heat the coconut oil and add the crushed spices. Add the onions, ginger, garlic and lemongrass and sweat for a few minutes.

3. Add the meat, and mix well so it's coated in the spices. Season well with salt and pepper and add the coconut milk.

4. Cook for at least 2 hours on a very gentle heat. I leave the lid off the saucepan to reduce the sauce down. Give it an occasional stir to stop it catching on the bottom of the pan. Don't allow it to overheat as the coconut milk tends to split.

5. Adjust the seasoning and serve with my cauliflower dish and lots of chopped coriander.

Note

Do ensure you buy a good quality coconut milk. Organic ones tend to be best. Cheap coconut milks tends to split very easily when cooked.

Variations

Try this with beef instead of lamb

For more information on my auto-immune protocol, please book in your free health review call HERE