PaleoAce » Recipes » Main Courses & Side Dishes » Recipe
Paleo Lamb Pasanda
Ingredients:
- 600 grammes diced lamb
- 1 sweet potato, cubed
- 10 dried apricots
- 1 handful of sultanas
- 1 large red onion, finely chopped
- 4 cloves of garlic, finely chopped
- 2 red chilli peppers, finely chopped
- Ginger, finely chopped
- 500ml coconut milk
- 1 tablespoon garam masala
- 1 tablespoon freshly ground coriander seed
- 8 cardamom pods, crushed
- 1 tablespoon cumin seeds, crushed
- 1 tablespoon turmeric
- 1/2 tablespoon hot paprika
- 1/2 tablespoon paprika
- 8 cloves, crushed
- Sea salt, to taste
- 1 1/2 tablespoon coconut oil
How To Make It:
Heat the coconut oil in a large pan. Stir in onions, chilli peppers, garlic and ginger and fry with all of the spices. Add in the diced lamb, stir to mix with spices and onions and continue to fry for 2 minutes. Add the sweet potato and stir again. Gradually add the coconut milk, forming a paste with the spices. Once all the coconut milk is added you may need to add a little hot water to ensure the meat is covered. Stir in the dried fruit.
Bring to a simmer, cover and cook on a gentle heat for an hour.
Serving Suggestions:
Serve on a bed of steamed kale, sprinkled with desiccated coconut and flaked almonds.