Ingredients
- 2 tablespoons ghee or coconut oil
- 3 small yellow onions, finely chopped
- 4 large garlic cloves minced
- 1 x 400 g can Italian plum tomatoes (e.g. San Marzano)
- 1 teaspoon garam masala
- 1 teaspoon chilli powder
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon sea salt
- 600 g lamb goulash or stewing meat, cut into chunks
- 1 x 200 ml can coconut milk (full-fat)
- 60 ml water, or more as needed
To serve:
- steamed basmati or jasmine rice
Instructions
- Heat the ghee or coconut oil in a large, heavy-bottomed casserole or dutch oven over medium heat. Add the onions and cook for about 8 minutes, stirring occasionally, until soft and golden. Add the garlic and cook for another 1–2 minutes, until fragrant.
- Add the plum tomatoes, crushing them with a wooden spoon. Cook for about 5 minutes, stirring occasionally, until the tomatoes have thickened and most of the excess liquid has evaporated.
- Add the garam masala, chilli powder, cumin, cinnamon and salt. Stir well and cook for about 30 seconds, until fragrant. Add the lamb and cook for 5–7 minutes, stirring occasionally, until it has lost its raw colour and is well coated in the spiced tomato mixture.
- Pour in the coconut milk and add 60–80 ml water, as needed. There should be enough liquid for the lamb to be mostly submerged. Bring to a gentle simmer, cover with a lid and reduce the heat to low. Simmer gently for about 1 1/2 hours, or until the lamb is very tender.
- Remove the lid and simmer uncovered for a few minutes, if needed, until the sauce has thickened to your desired consistency. Taste and adjust the seasoning, then remove from the heat and serve. Enjoy!
Nutrition
Notes
- Lamb can vary in tenderness depending on the cut and size of the pieces. Check it after 1½ hours; if it isn’t fork-tender, continue simmering gently, covered, for another 15–30 minutes. If the sauce starts to look too thick, add a small splash of water.