• approx. 1kg organic lamb or mutton chump chops
• 2 Tbsp ghee (or if you don’t have ghee, use coconut oil)
• 2 onions, chopped finely
• 5 cloves of garlic, diced finely
• 2cm knob of fresh ginger, grated
• 1cm knob of fresh turmeric, grated or 1 Tbsp turmeric powder
• 2 Tbsp cumin seed powder
• 1 Tbsp cardamom powder
• 1 Tbsp garam marsala
• 1 Tbsp cinnamon powder
• 1 Tbsp coriander powder
• 3/4 tsp chilli powder for a spicy curry, 1/4 tsp for a nice ‘bite’ (or leave out for a very mild curry)
• 1/2 tsp of himalayan or celtic sea salt
• 350g of tomato passata
• 1 Tbsp tomato paste
• 400g coconut milk
• pepper to taste

Directions:

1. Preheat the oven to 160 degrees.
2. Gently heat 1 Tbsp of ghee or coconut oil on a low – medium heat.
3. Add in the onion, garlic, ginger and turmeric (if using) and gently saute until just starting to soften
4. Add in each of the spices i.e. cumin, turmeric, cardamom, garam marsala, cinnamon, coriander, salt, pepper and chilli (if using) and gently saute for about 1 minute, and enough to bring out the aromas.
5. Remove the onion mix from the pan and  heat another tablespoon of ghee or coconut oil and once melted gently brown the meat on a medium heat.  This will take about 5 minutes.
6. When the meat has browned return the onion mix to the pan with the meat and the remaining ingredients i.e. tomato paste, passata and coconut milk.
7. Gently bring to the boil and then simmer for approximately 5 minutes to combine and release all the flavours.
8. Place a lid on the curry and pop into the oven for 30 minutes on 160 degrees.  After 30 minutes reduce the heat to 130 degrees and gently cook for another 2.5 – 3 hours.   After an hour and a half stir the meat and if there is too much moisture remove the lid to allow the mix to reduce.
9. Serve with cauliflower rice and sauteed seasonal greens.

Notes

• This recipe will also easily work with beef and chicken.  Choose the type of meat you prefer.  (The spices are too strong for a mild meat like fish).
• If you have a thermomix, replace the powders with whole seeds i.e. for the cumin, cardamom and coriander, mill them on speed 9-10 for approx.  1 minute or until you become a fine powder.   Add the remaining spices and combine to make your curry powder.  The flavour is amazing!
• I’ve written more about the healing benefits of ginger and turmeric here.

An affirmation for your meal, ‘