This curry is easy to make – it just takes a bit of planning because you need to marinate
the lamb first. I usually prepare the lamb and marinade and then head out for a training
session. Two hours later the exercise is done, the lamb is tender and I can get cooking.
1 lime, zest and juice
3 garlic cloves, crushed
800g shoulder of lamb, trimmed and
diced into 3cm pieces
3 tbsp coconut oil
1 onion, finely chopped
2 tsp curry powder
1 tsp cumin
400ml tin of coconut milk
2 tbsp tomato purée
1 tbsp hot pepper sauce or tabasco
2 tsp agave syrup
chopped fresh coriander, to garnish
brown rice or couscous, to serve
Mix the lime zest, juice and garlic in a large bowl. Add the lamb and use your hands to
massage the marinade into the meat. Cover and leave to marinate in the fridge for 2 hours.
Heat the coconut oil in a large casserole over a medium heat. Add the onion and cook for about
5 minutes. Drain the lamb and discard the marinade. Cook the lamb in batches in the casserole, until browned on all sides. Stir in the curry powder and cumin and cook for 1 minute. Stir in the coconut milk, tomato purée, hot pepper sauce and agave syrup and cook for about 5 minutes. Reduce the heat, cover and simmer for 1½ hours. Stir occasionally and add a little water to the casserole if the curry seems dry.
Ladle the curry into warmed serving bowls and sprinkle over the coriander. Serve with brown
rice or couscous.