Following our trials and tribulations as we attempt to remove all grains, many starchy vegetables and most sugars from our diet while maintaining our love of good food! We strive to make all of our recipes GAPS and/or SCD compliant. Note: We didn't know about "Grain-Free Gourmet" when we chose our name. We are not affiliated with those good folks.
Thursday, March 25, 2010
2 T coconut oil
1 lb cubed lamb meat or lamb stew meat (ground meat would probably also work)
1 large or 2 medium onions
1 T grated ginger root
3 cloves of garlic
2 tsp curry powder
1 tsp salt
1/2 c broth
1 c coconut milk
Cut the onion into large pieces and chop the carrots into 1-inch lengths, set aside.
Melt the coconut oil in a large pot and brown the meat. Remove the meat and set aside, leaving the fat in the pan.
Saute the onions on mediumuntil they soften, about 10 minutes. Then add the garlic, ginger, and curry powder and saute a little longer. Add the carrots and continue to stir to coat them with the spice mixture.
Pour in the stock and scrape up any brown bits that are still stuck to the bottom of the pan from browning the meat. Pour in the coconut milk and bring to a simmer.
Add the meat back in and simmer for 30 minutes.