A mild, creamy curry thickened with almond flour
An easy to cook recipe straight from the oven in an hour.
- Cut the lamb into cubes.
- Ensure the tinned tomatoes are peeled - be careful which brand you purchase.
- Chop the onions finely
- Mix all the spices into a small bowl and set aside.
- Place the coconut oil and butter in a pot on medium to high heat.
- Once the butter has melted add the finely chopped onion and half of the spice mixture.
- While the onion is cooking, toss the cubed lamb in the almond flour until it is lightly coated.
- Once the onion is translucent add the lamb and the remaining spice mixture.
- Stir continuously for 2 minutes just to seal the lamb slightly and scrape all the spices and flour off the bottom of the pot so that they don't burn.
- Add the chicken stock and tin of whole peeled tomatoes, breaking up the tomatoes as you add them.
- Turn the heat right down to lowest setting, put the pot lid on and let it simmer for 30 - 40 minutes until the lamb is cooked through, stirring periodically so that nothing sticks to the bottom of the pot.
- Once it is ready to serve, stir in the cream.
- The poster of the recipe, suggests serving it on a bed of caulimash with a salad.