Turmeric lamb curry

Nightshade free • Gluten free • Dairy free • Egg free • Nut free

This tasty turmeric lamb curry is packed with nutritious anti-inflammatory ingredients, is filling and can be quick to make. Made with herbs, spices and coconut it is full of flavour.

Key Ingredients

• turmeric powder - amazing in colour and more amazing in it's anti-inflammatory properties.

• ginger - another anti-inflammatory spice that adds a little kick to the dish.

• cauliflower rice - good source of antioxidants.

AIP Turmeric lamb curry

Cook Time : 45 minutes

Servings : 2

Ingredients

Lamb curry : • 2 tbsp olive oil

• 4 lamb steaks, diced

• 1/2 white onion, diced

• 3 garlic cloves, minced

• 1 tsp fresh ginger, finely grated

• 1 - 2 tsp turmeric

• 1 tsp cinnamon

• 1 tsp dried oregano or thyme

• 1 tbsp coconut aminos

• 1 tbsp lime juice

• 1 tsp salt

• 1/4 cup water

• 3/4 cup coconut cream

• 1 carrot, diced 1 cm rounds

• 1 sweet potato, chop in to 3x3cm pieces

• 1 courgette, diced 1 cm rounds

• 1 cup baby spinach

• 1 cup fresh coriander (cilantro)

Cauliflower rice : • 1/3 cauliflower

• 1 tbsp water

Instructions

1. For the cauliflower rice, break cauliflower into florets and then put in a food processor until crumbly. Don't overdo it otherwise it won't keep the rice like texture. Set aside.

2. Using a large crockpot with a lid, melt oil on medium heat. Add diced onion, garlic, ginger and saute for 3 - 4 minutes or until the onion is clear.

3. Add diced lamb and salt, cooking until browned.

4. Add turmeric, cinnamon, herbs, coconut aminos, lime juice, water and coconut milk. Simmer, gently stirring for about 5 minutes for the flavours to combine.

5. Add carrots and sweet potato then cover pot and lower heat. Leave to cook gently until vegetables are just soft. Add a little more water if needed.

6. Heat cauliflower rice with 1 - 2 tbsp water in a pan until cooked.

7. Add courgette and cover for 3 minutes until soft.

8. Serve lamb curry with cauliflower rice and fresh coriander.