Fragrant Nepalese Lamb Curry Recipe – EatWell Magazine

Ingredients

• 2 tbsp coconut oil
• 2 onions, chopped
• 1 knob ginger, grated
• 3 cloves garlic, crushed
• 1 small chilli, chopped (optional)
• 1 tbsp ground coriander
• ½ tsp ground turmeric
• 1 tsp garam masala
• 500g lamb, cut into small pieces
• 1 large potato, cut into cubes
• 4 tbsp tomato paste
• 400mL can coconut milk
• Small can coconut cream
• 1 small onion
• Good pinch fennel seeds
• 1 tsp mustard seeds
• 4 curry leaves
• Freshly cracked black pepper & sea salt, to taste
• Fresh coriander, to serve<br>Toasted coconut flakes, to serve (optional)