Ingredients
1 teaspoon Nature’s Approved coconut oil
500 grams diced lamb (a little fat on the meat is fine)
1 yellow onion
1/3 red chili peppers (long)
1 celery sticks (diced)
2 garlic cloves (diced)
2 teaspoons Garam Masala (powder)
2/3 teaspoon ground turmeric
1/2 teaspoon fennel seeds
1 teaspoon ghee (or extra coconut if avoiding dairy)
250 grams coconut milk (1 cup)
1 tablespoon tomato paste
1/2 cup water
1 teaspoon sea salt
1 carrots (diced)
lime (Squeeze of, or lemon)
coriander (or parsley to garnish)

Instructions
1.Heat a tablespoon of Nature’s Approved 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, 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 30-40 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 favourite vegetables or cauliflower rice, or real white rice if your heart so desires.

Slow Cooker Method
If your inner pot is metal and heat-proof (i.e. not ceramic) then it can actually go over a stove and you can do Steps 1-4 below on the stove first. It’s pretty easy and you will only need 5 minutes for this. You basically want to brown off everything before setting the slow cooker on. Otherwise, if it is a ceramic crockpot, then do Steps 1-4 in a pan or a saucepan first and then transfer the whole mixture to the slow cooker pot.
Heat a tablespoon of Nature’s Approved Organic coconut oil in a casserole pot or a large saucepan.
Add the lamb and stir around on high heat until slightly browned, about 3-4 minutes. Add the onion, chilli and celery and cook for about a minute, until slightly softened. Bring the heat down to medium.
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.
Add coconut milk, tomato paste, water, sea salt. You can add carrots now and forget all about it but they might be a little softer than in my recipe or you can add carrots at a later stage (see below). Stir through.
Then, cover with a lid and set the slow cooker to 8-9 hours on LOW, 5-6 hours on MEDIUM, 3.5-4 hours on HIGH. If adding carrots later, do it in the last 30 minutes to 1 hour (depending on the heat setting).
Once done, sprinkle some fresh coriander/cilantro or parsley and drizzle a little lemon or lime juice before serving. Serve with your favourite vegetables or cauliflower rice, or real white rice if your heart so desires. I also like to stir in a dollop of coconut cream just before serving as well.

Coconut Lamb Curry