Coconut Curry Slo Cookr

• 1 teaspoon Coconut Oil
• 500g diced Lamb (a little fat on the meat is fine)
• 1 Onion, medium
• 1/3 long red Chilli
• 1 Celery stick diced
• 2 Garlic cloves, diced
• 2 teaspoon Garam Masala powder
• 2/3 teaspoon Turmeric powder
• 1/2 teaspoon Fennel seeds
• 1 teaspoon Ghee (or extra Coconut Oil if avoiding dairy)
• 1 cup of Coconut Milk (approx 250g)
• 1 tablespoon Tomato Paste
• 1/2 cup Water
• 1 teaspoon Sea Salt
• 1 Carrot, medium, diced
• Squeeze of Lemon or Lime
• Optional garnish: Coriander or Parsley

1. Heat a teaspoon of coconut oil in a casserole pot or a large saucepan.
2. Add the lamb and stir it around on high heat until slightly browned. Add the onion, chilli and celery and cook for about a minute, until slightly softened. Bring the heat down to medium.
3. Add garlic, garam masala, turmeric, fennel seeds and ghee (or extra coconut oil if avoiding dairy). Stir through the lamb and cook for a minute to let the spices release their aromas.
4. Add coconut milk, tomato paste, 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.
5. After one hour, add the diced carrot and cook for a further 40 minutes, covered with a lid. Stir a few times.
6. Sprinkle some fresh coriander or parsley and drizzle a little lemon or lime juice before serving. Serve with your favorite vegetables or cauliflower rice, or real white rice if your heart so desires.

coconut oil, onion, long red chilli, celery, garlic, garam masala, turmeric, fennel seeds, ghee, coconut milk, tomato paste, water, salt, carrot, lemon, parsley

Taken from www.epicurious.com/recipes/member/views/coconut-curry-slo-cookr-52932331 (may not work)