Lamb Curry | Paleo | Gluten-free | The JOYful Table

Ingredients

• 1 kg diced lean lamb, steaks (or a cheaper cut and cook longer)
• MARINADE:
• 400g tin coconut cream
• Zest of 1 lime(s)
• Juice of 1 lime(s)
• 2 tsp cinnamon
• 2 tsp coriander, ground
• 2 tsp cumin
• 2 tsp garam masala
• 1 tsp turmeric, ground
• 1/2 tsp paprika
• 1/2 tsp cayenne, or to taste
• 1 tsp pink Himalayan salt
• 1/4 tsp black pepper, ground
• TO COOK THE LAMB CURRY YOU WILL NEED:
• 1 Tbsp ghee, or coconut oil
• 1 lge onion(s), diced
• 4 tsp garlic, minced
• 3 tsp ginger, minced or finely grated
• 2 cups passata/tomato puree
• 1 lge carrot(s), thinly sliced
• 1 sml or 1/2 lge head cauliflower, cut into small florets
• 1/3 cup (approx. 1 bunch) coriander, leaves chopped