Whole30 Coconut Curry Lamb
This recipe is packed with vitamins and minerals! It's Whole30 compliant and is great to make ahead and freeze.
Ingredients
- 2 tbsp coconut oil
- 1 medium chopped onion
- 2 garlic cloves, minced
- 2 medium celery sticks, diced
- 1 tbsp fresh ginger, minced
- 1 lb ground lamb
- 1 tbsp curry powder
- 1/4 tsp turmeric powder
- 1 medium sweet potato, diced into half inch pieces
- 1 14oz can full fat coconut milk
- 1 cup chicken broth
- 1/2 cup peas omit for Whole30
- 1/3 cup cilantro, chopped
- squeeze of lime juice
Instructions
- In a large, deep skillet, heat the oil until shimmering.
- Add the onion, garlic, celery, and ginger and cook over moderately high heat until barely softened, about 4 minutes.
- Add the lamb and cook over moderately high heat, breaking it up with a wooden spoon, until it starts to brown, about 10 minutes.
- Add the curry powder, turmeric powder, and sweet potato and cook for 2 minutes.
- Add the coconut milk and stock and season with salt and pepper. Cover partially and simmer over moderate heat until the sweet potato is tender, about 15 minutes.
- Add the peas and cook until heated through. Stir in the cilantro and serve.