Ingredients (Serves 4)
½ tbsp ghee or avocado oil or extra virgin olive oil
2 red onions, finely chopped
2 garlic cloves, minced
3cm piece fresh ginger, peeled and finely grated
2 heaped tsps tikka curry powder
1 tsp sea salt
1 tsp ground black pepper
1 piece of cinnamon bark
700g lamb shoulder diced with visible fat removed
10g fresh coriander, chopped
400g tinned chopped tomatoes
1 beef stock cube
250ml water
150g fresh mango, cut into cubes
Nutrition
Per Serving: 530 Calories, 19g Carbs, 46g Protein, 30g Fat
Preparation
Heat the ghee/oil in a large saucepan over a medium flame
Add the onions and fry for 6-7 minutes, stirring occasionally until soft
Add the garlic and ginger and fry for 1 minute, stirring occasionally
Stir in the curry powder, salt and pepper
Cook for 2 minutes, stirring frequently
Add the cinnamon and lamb then stir and cook for 5 minutes
Add the tomatoes, water and stock
Cover and reduce the heat to low
Cook for 2 hours, stirring occasionally, until the lamb is tender
Stir in the mango and half of the coriander leaves
Cook for 15 minutes
Serve garnished with the remaining coriander