Lamb & Tomato Curry
Natural Kitchen Adventures
Natural Kitchen Adventures
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  • 2 hours it was gorgeously soft - though I wish I could have had time to leave it for longer. The flavour was incredible. I chose to serve mine with yellow cauliflower rice – with the turmeric in the rice as well as the curry this is surely as anti-inflammatory as they come!
  • coconut oil
  • 1 Tablespoon coriander seed
  • 12 whole cardamom pods
  • tsp turmeric
  • tsp ground cinnamon
  • tsp ground ginger
  • 4 cloves of garlic, minced
  • Ground black pepper
  • 2 large tomatoes, diced
  • 1/2 fresh red chilli, finely sliced
  • 800 g diced lamb neck fillet
  • 2 Tablespoons tomato purée
  • 125 mls lamb stock (or water)
  • 4 Tablespoons of coconut cream (the top bit from a cold can of coconut milk, also available in a small can of pure cream)
  • Fresh coriander leaf to finish
  • + to serve some yellow cauliflower ‘rice’ (1/4 cauliflower per person sautéed in coconut oil with 1/4 tsp turmeric and a few cardamom pods) and a cooling grated cucumber raita.



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