Ingredients

• 1 tablespoon coconut oil
• 450 g (1 lb) diced lamb (leg or shoulder)
• 1 medium yellow onion, finely diced
• 2 large garlic cloves, finely chopped
• 1 small red chilli pepper, deseeded and finely chopped
• 1 medium carrot, sliced
• 1 tablespoon garam masala
• 1 ½ tablespoon medium curry powder
• 2 tablespoons tomato paste
• 300 (1 ¼ cup) ml lamb stock
• 100 g (3.5 oz) frozen peas
• 1 x 400 ml (13.5 fl oz) can coconut milk
• Fresh coriander, a handful
• Salt and freshly ground black pepper to taste

Instructions

1. Heat the olive oil in a large, deep pan and add the lamb. Season with salt and freshly ground black pepper and cook for 8-10 minutes over medium heat until brown.
2. Add the onion, garlic and red chilli pepper and continue to cook for 2-3 minutes.
3. Stir in the carrots, then add the garam masala and curry powder and stir to combine. Cook for 1-2 minutes, stirring often.
4. Stir in the tomato paste, lamb stock and frozen peas, then add the coconut milk and bring to a simmer.
5. Lower the heat and simmer for 10 minutes until the sauce thickens. Stir in the fresh coriander, adjust the seasoning and serve over rice or with your favourite naan bread.