25 July 2016
16 February 2017
This curry is one of my best creations. So delicious its untrue. Rich and creamy, gut healing, full of bold flavours and super sating. Every person I’ve made this for has completely loved it, with a few saying its the best curry they have ever had.
AND it is nightshade free!
If however you are able to tolerate nightshades and want the curry to be even hotter then there is an option to add in some chilli.
This is a slow cook dish using neck of lamb, which results in ultra tender, melt in the mouth meat. Plus it is a cheaper cut so fairly economical. However you can also use leg of lamb is you wish.
A total treat for the tastebuds!
Gluten Free, Dairy Free Option, Nightshade Free
Serves 4 as a main meal
500g lamb neck (de-boned) cut into chunks approximately 1 – 1.5 inch in size, seasoned with a little sea salt
2 large onions, chopped (2 cups)
500g sweet potato chopped into pieces approximately 1 inch in size
600ml bone broth or gluten free stock
400ml coconut milk
1 tablespoon ginger, finely chopped
1 tablespoon garlic, finely chopped
1/2 teaspoon cardamom powder
4 bay leaves
1 tablespoon coriander powder
1/2 teaspoon cinnamon powder
1 tablespoon cumin seeds
1/4 teaspoon clove powder
1 -2 tsp dried chilli flakes (optional)
1 tsp turmeric powder
1/2 teaspoon ground nutmeg
100g raw cashew nuts
A bunch of fresh coriander (approximately 20g), chopped
1 teaspoon sea salt flakes
1/2 teaspoon ground black pepper
2 tablespoons coconut oil or ghee
+ If you wish to make the curry lower carb you can leave out the sweet potato and instead serve with some vegetables on the side
+ Its super easy to double up the ingredients and freeze the extra portions so that you have a quick and delicious meal whenever you want it. Particularly satisfying on a Friday evening when you can’t be bothered to cook!