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Everyone loves a curry but not everyone feel confident to cook one from scratch. This recipe makes life simple and uses the slow cooker to really bring out the flavours and tenderise the meat. Lamb tends to be quite fatty and slow cooking it takes away the need to trim the fat off. Most people wouldn’t dream of having a curry without rice or Nan bread but this curry is more like a stew and really needs no companion at all.
Ingredients serve 8
1kg organic Stewing Lamb
4 large organic Sweet Potatoes, chunky chopped
1 medium organic Cauliflower, trimmed into medium florets
2 handfuls of organic Green Beans, halved
1 organic White Onion, finely sliced
1 tbsp organic Coconut Oil
6 cloves organic Garlic, crushed
Piece of fresh root Ginger, the size of your thumb nail, grated
2 tsp Ground Cumin
2 tsp Ground Coriander
1 tsp Cayenne Pepper
2 tsp Turmeric Powder
½ fresh Lime, squeezed
Organic Sea Salt to taste
1 680ml jar organic Passata
½ cup, 125ml homemade Chicken Broth
1 400g tin organic Coconut Milk
For more mouth watering gluten free recipes, purchase and download Karen’s new ‘Digest Ease Cookbook’, at www.purebodybalanceshop.co.uk or visit www.endibsnaturally.com for more info.
