Nightshade free • Gluten free • Dairy free • Egg free • Nut free
This hearty lamb curry is aromatic and full of flavour, it's a little like a delicate Persian curry. The sweet, tart taste of the dried apricots cuts through the richness of the lamb, and a dollop of natural coconut yoghurt and fresh coriander.
If you haven't tried cauliflower rice it's rather delicious. It brings a lightness to this dry styled curry and makes it perfectly balanced and nutritious.
AIP Apricot cinnamon lamb curry
Time : 60 minutes
Servings : 2
Ingredients
• 1 - 2 tbsp olive oil
• 1/2 medium white onion, diced
• 3 large cloves garlic, diced or crushed
• 1 tbsp fresh ginger, diced or grated
• 2 tsp turmeric
• 1 tsp cinnamon powder
• 1 tsp dried coriander
• 1 tsp salt
• 600g diced lamb
• 1 cup AIP vegetable broth or water
• 1/2 cup coconut milk
• 1 tbsp apple cider vinegar
• 8 yams, halved
• 8 dried apricots
• 1 sweet potato, cubed
• 2 cups baby spinach
• 1 cup fresh coriander
• 2 cups cauliflower rice
• 1 -2 tbsp water
• natural coconut yoghurt
Instructions
Prepare the cauliflower rice. Cut cauliflower into florets and then finely chop in the food processor until crumbly. Don't over do it, otherwise it won't keep the rice like texture. Set aside.
Using a large cast iron casserole dish or pan with lid, heat oil on medium heat. Add onion, garlic and ginger, and saute until soft.
Add spices, dried coriander, salt and lamb. Brown lamb, stirring occasionally. Add 2 tbsp water if meat is catching.
Turn heat down. Add water/stock, vinegar, yams and apricots. Simmer covered for 5 - 6 minutes,
Add pumpkin and coconut milk to the covered dish and lightly simmer for a further 25 minutes.
Once curry is almost cooked, add cauliflower rice to a separate pan with 2 tbsp water and simmer for 5 minutes until lightly cooked.
Finally add the spinach and fresh coriander to the curry and serve immediately over cauliflower rice. Dollop coconut yoghurt and a scatter of coriander on top.
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