Ingredients

Coconut oil, 1 tablespoon coconut oil

Lamb 700 grams diced lamb (a little fat on the meat)

Brown onion chopped

Garlic 3 cloves garlic, diced

Coconut milk 400ml coconut milk (1 can)

Sea salt

Carrots 2 medium carrots, diced

Broccoli

Keens Curry Powder

Fresh coriander

Method

1. Heat a tablespoon of coconut oil in a casserole pot or a large saucepan.
2. Add the lamb and stir around on high heat until slightly browned, about 3-4 minutes. Add the onion, curry powder and cook for about a minute, until slightly softened.
3. Add garlic Stir through the lamb Add coconut milk, water and sea salt. Stir and bring to boil. Then turn the heat down to simmer and cook for 1 hour, covered with a lid. Stir a couple of times.
4. After one hour, add the diced carrot and broccoli cook for a further 30-40 minutes, covered with a lid. Stir a few times.
5. Sprinkle some fresh coriander
6. Variations: add whatever vegetables that your heart desires e.g. green beans, pumpkin.
7. Serve with your favourite vegetables or cauliflower rice