Lamb Curry

Carbs 2 grams per serve

INGREDIENTS

Marinade

Curry

  • 2 kg lamb shoulder diced
  • 3 tablespoons Ghee
  • 1 medium Onion diced
  • 1 teaspoon cinnamon ground
  • 1 teaspoon Chili Powder
  • 2 teaspoons Salt
  • 1 teaspoon Pepper
  • 1 cup Heavy Cream
  • 1/2 cup flaked almonds
  • 3 tablespoons Cilantro roughy chopped
 
Serves 14

 

METHOD

Marinade

  • In a mixing bowl combine all marinade ingredients.
  • Add the diced lamb and mix well.
  • Store in the fridge to marinate for at least 1 hour, or overnight.

Curry

  • In a large saucepan add the ghee and place over medium heat.
  • Add the onion, cinnamon & chili powder and saute for 3 minutes.
  • Add the marinated lamb, salt and pepper and stir to ensure that lamb is browning.
  • Allow the lamb to cook for 10 minutes before adding the cream and reducing the heat to low.
  • Simmer the curry, partially covered, for 1 hour. Check the lamb for tenderness. If the lamb is tough continue cooking until tender.
  • Remove the lid and simmer for another 10 minutes.
  • Add the flaked almonds and stir well. Add any extra seasoning.
  • Remove from the heat, garnish with coriander and serve.