Lamb Curry With Coconut Milk. When hot, add in the ground lamb. Then add the coconut milk and stevia or raw brown sugar to the curry and stir and mix well.
Then turn the heat a little higher to sear the lamb on all sides. When really hot quickly brown the lamb, in batches, until brown. Next, add the coconut milk and bring to a simmer.
When Hot, Add In The Ground Lamb.
Add the lamb and 2 tablespoons of water. Cook very gently until the sauce thickens and the lamb is very tender. Add the ginger and garlic and cook for 1 minute more.
Add The Garlic, Chili, And Ginger Paste To The Onion And Sauté On Medium Heat For 1 Minute.
Lower the heat and simmer for 10. Heat a tablespoon of butter, ghee or coconut oil in a casserole dish or a large saucepan. Then, add the ground spices and chopped tomatoes.
Add Roughly ¾ Of The Coconut Milk And All Of The Lamb,.
Add onions to the same casserole dish with. Heat the mustard oil in a large saucepan. Continue heating until all the spices are integrated into the coconut milk.
Add Salt, Potatoes, Green Beans & Curry.
Heat half the oil in a large heatproof casserole dish. Then turn the heat a little higher to sear the lamb on all sides. Heat the oil in a pan then add the lamb and fry until browned all over add the sliced onion and pepper and cook for 2 minutes.
Stir In The Meat And Fry.
Heat oil and add onion and hot pepper, cook until onions are tender, add curry paste, and stir and fry until all the water has evaporated. Add a little more oil to the pan and saute the onions until golden. Heat a dutch oven over medium heat with the ghee and vegetable oil;