Easy Lamb Curry

Coriander paste
1 bunch coriander, leaves and stems roughly chopped
1 large fresh red chilli, roughly chopped
2 garlic cloves, peeled and roughly chopped
2cm piece fresh ginger, finely grated
½ cup fresh mint leaves
3 fresh medjool dates, pitted
2 tblsp lemon juice
1 tsp lemon rind, finely grated
1 tblsp fish sauce
2 tsp Extra Virgin Olive Oil (EVOO)

1 kg diced lamb (organic, ethically raised if possible – I get mine from the local farmers market)
1 red onion
1 zucchini, diced
1 red capsicum, diced
1 x 400ml can light coconut cream
1L salt reduced vegetable stock
2 stems lemon grass, finely chopped (found with the fresh herbs in fruit and veg section of the supermarket)
6 fresh kafir lime leaves (found with the fresh herbs in fruit and veg section of the supermarket)
Cooked brown rice (to serve)
Natural yoghurt (optional – to serve)

Place coriander, chilli, garlic, ginger, mint, dates, fish sauce, lemon and lemon rind, fish sauce and EVOO in a food processor/blender device and process until well combined;
Heat a large saucepan/wok over high heat, add some EVOO and ½ of the lamb and cook, stir occasionally until lightly browned, transfer to bowl and repeat process with remaining lamb;
Add to the pan and cook until soft;
Stir in the coriander paste and cook for 30 seconds, or until aromatic;
Add the lamb, light coconut cream, vegetable stock, zucchini, capsicum, lemon grass and lime leaves, bring to the boil and then reduce heat to low and simmer, covered for approximately 1.5 hours;
After 1.5 hours, uncover and cook for a further 1 hour (this will reduce and thicken the sauce;
Cook brown rice, transfer to bowls and top with lamb curry and a dollop of natural yoghurt;
You could easily exclude the lamb from the recipe and replace with any type of vegetables to help bulk the dish up, helping it go further;
Enjoy! And don’t forget to take a picture and #organictransformations so I can see your wonderful, nourishing re-creations!

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