1 and ½ pounds lamb meat, cubed

1 tablespoon coconut oil, melted

½ red chili, seedless and chopped

1 brown onion, chopped

3 garlic cloves, minced

2 celery sticks, chopped

2 and ½ teaspoons garam masala powder

1 teaspoon fennel seeds

A pinch of sea salt and black pepper

1 and ¼ teaspoons turmeric powder

1 and ½ teaspoons ghee, melted

14 ounces coconut milk

1 cup water

1 tablespoon lemon juice

2 carrots, chopped

A handful parsley leaves, finely chopped


Heat up a pan with oil over medium-high heat. Add the lamb and stir until brown.  Add celery, chili and onion. Reduce heat to medium and cook for another minute. Add garam masala, garlic, ghee, fennel, and turmeric, salt, pepper, tomato paste, coconut milk and water and stir until you get a boil. Reduce heat to low, cover and cook for 1 hour. Add carrots and cook for 40 minutes more, stirring occasionally. Add lemon juice and parsley. Transfer to bowls and serve.


Fat:  50 g

Carbs:  38.7 g

Protein:  45.7 g

Total Calories: 829 Calories

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