Lamb mulligatawny

{ SERVES 4–6 }

2 tablespoons coconut oil

1 large brown onion, finely chopped

2 carrots, finely chopped

2 celery stalks, thinly sliced

1 × 2 cm (¾ inch) piece fresh ginger, grated

4 large garlic cloves, crushed

2 teaspoons ground turmeric

2 teaspoons ground ginger

½ teaspoon freshly ground black pepper

½ teaspoon paprika

1 teaspoon ground coriander

1 teaspoon ground cumin

½ teaspoon black mustard seeds

750 g (1 lb 10 oz) lamb, cut into 2 cm (¾ inch) dice

500 ml (17 fl oz/2 cups) stock or filtered water

1 bay leaf

1 teaspoon lemon zest

juice of 1 grated lemon

few thyme sprigs

2 teaspoons sea salt

Coconut ‘Yoghurt’ and coriander (cilantro) or fresh curry leaves (optional), to serve

Heat the coconut oil in a large saucepan and sauté the onion, carrot, celery, ginger and garlic for 4–5 minutes, until the onion is translucent. Stir in the spices and cook for 2 minutes, or until fragrant. Add the lamb and cook until brown. Stir in the stock and bring to the boil, then add the bay leaf, reduce the heat to low and simmer gently, covered, for 1 hour 15 minutes.

Add the lemon zest and juice and the thyme, then simmer for an additional 10 minutes.Season to taste.

To serve, swirl in some coconut ‘yoghurt’ and garnish with coriander.

SUPERCHARGED TIP

You could bulk up the dish by adding some cooked buckwheat or quinoa.