Lamb Curry

This lamb dish is gluten and dairy free and relatively easy to make. It is rich in Vitamins, A, K, C B12, Selenium, Iron, Calcium, Potassium, Manganese and Lycopene.

This recipe takes 30 minutes to make and it yields 4 portions. Have it with some boiled red quinoa or black rice.


  • 1 tbs coconut oil
  • 2 red onions, peeled and finely chopped
  • a thumb sized ginger, peeled and chopped
  • a thumb sized piece of turmeric, peeled and chopped ( or sub with 1 teaspoon turmeric powder)
  • 2 garlic cloves, peeled and crushed
  • 1 red chili, washed and chopped
  • 1 teaspoon dried coriander powder
  • 2 teaspoons masala spice mix
  • 2 teaspoons cumin
  • salt and pepper to taste
  • a pinch of brown sugar
  • 400 grams organic lamb mince ( I like Daylesford Organic or Coombe Farm)
  • 1 organic red pepper, washed and chopped
  • 4 handfuls organic spinach, washed
  • ½ cup tinned tomatoes
  • 3 tbs coconut milk
  • fresh coriander to serve


Sautee the onions in the coconut oil with the ginger, turmeric, chili and all the spices and fry off for 5 minutes. Add the lamb mince and break it up with the spoon to small pieces, cook for another 5 minutes. Then add the tomatoes, the pinch of brown sugar and the pepper and cook for another 5 minutes. Add the spinach and coconut milk and cook for another 15 minutes. Garnish with fresh coriander before you serve. Enjoy!

P.S. I find curries taste better on the next day, so maybe make this in advance.