Jamaican Lamb Curry Recipe — EatWell Magazine

Ingredients

• 2 tbsp coconut oil
• 1 large brown onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, thinly sliced
• 2cm-piece fresh ginger, grated
• 4 large cloves garlic, crushed
• 2 tsp ground turmeric
• 2 tsp ground ginger
• ½ tsp freshly ground black pepper
• ½ tsp paprika
• 1 tsp ground coriander
• 1 tsp cumin
• ½ tsp black mustard seeds
• 750g lamb, cut into 2cm pieces
• 500mL stock or filtered water
• 1 bay leaf
• 1 tsp lemon zest<br>Juice & zest 1 lemon
• Few thyme sprigs<br>2 tsp sea salt
• Coconut yoghurt or yoghurt of choice, to serve
• Coriander or fresh curry leaves, to serve (optional)