- approx. 1kg organic lamb or mutton chump chops
- 2 Tbsp ghee (or if you don’t have ghee, use coconut oil)
- 2 onions, chopped finely
- 5 cloves of garlic, diced finely
- 2cm knob of fresh ginger, grated
- 1cm knob of fresh turmeric, grated (optional)
- 2 Tbsp cumin seed powder
- 1 Tbsp turmeric powder
- 1 Tbsp cardamom powder
- 1 Tbsp garam marsala
- 1 Tbsp cinnamon powder
- 1 Tbsp coriander powder
- 3/4 tsp chilli powder for a spicy curry, 1/4 tsp for a nice ‘bite’ (or leave out for a very mild curry)
- 1/2 tsp of himalayan or celtic sea salt
- 350g of tomato passata
- 1 Tbsp tomato paste
- 400g coconut milk
- pepper to taste
- Preheat the oven to 160 degrees.
- Gently heat 1 Tbsp of ghee or coconut oil on a low – medium heat.
- Add in the onion, garlic, ginger and turmeric (if using) and gently saute until just starting to soften
- Add in each of the spices i.e. cumin, turmeric, cardamom, garam marsala, cinnamon, coriander, salt, pepper and chilli (if using) and gently saute for about 1 minute, and enough to bring out the aromas.
- Remove the onion mix from the pan and heat another tablespoon of ghee or coconut oil and once melted gently brown the meat on a medium heat. This will take about 5 minutes.
- When the meat has browned return the onion mix to the pan with the meat and remaining ingredients.
- Gently bring to the boil and then simmer for approximately 5 minutes to combine and release all the flavours.
- Place a lid on the curry and pop into the oven for 30 minutes on 160 degrees. After 30 minutes reduce the heat to 130 degrees and gently cook for another 2.5 – 3 hours. After an hour and a half stir the meat and if there is too much moisture remove the lid to allow the mix to reduce.
- Serve with cauliflower rice and sauteed seasonal greens.
- This recipe will also easily work with beef and chicken. Choose the type of meat you prefer. (The spices are too strong for a mild meat like fish).
- If you have a thermomix, replace the powders with whole seeds i.e. for the cumin, cardamom and coriander, mill them on speed 9-10 for approx. 1 minute or until you become a fine powder. Add the remaining spices and combine to make your curry powder. The flavour is amazing!
- I’ve written more about the healing benefits of ginger and turmeric here.
An affirmation for your meal, ‘