LAMB CURRY

This will serve 4 adults, with maybe some leftovers. You can also play with the
vegetables you use depending on what’s in season.
1-2 Tb. olive or coconut oil
1 lb. lamb, boneless leg or steak, cut into bite size pieces
1 small onion, diced
1 large carrot, diced
1 can diced tomatoes, (14 oz.) drained
1 can coconut milk
½ cup raisins
3-6 Tb. curry powder, or to taste
I large zucchini, diced
Salt and pepper to taste
Chopped cilantro for garnish
Melt the oil in a large pan, and add the onion and carrot. When the onion is soft
and translucent, add the lamb, let it brown a bit, then add the tomatoes, coconut
milk, raisins, and curry powder. Stir thoroughly and let the flavors blend but be
careful not to overcook the lamb – around 5 to 7 minutes should do it. Then add
the zucchini, let it cook for a few minutes, season it all up, garnish, and serve.
With rice or cauliflower rice, you’ll have a respectable curry on the table in under
20 minutes.