Coconut Lamb Curry

I have made his warming curry quite a few times already through the fall and winter and I feel like it is ready to be shared. It has been well-served, mainly because it is so hearty, satisfying and full of flavor that it impresses a small gathering as well as my husband for dinner. Always made with organic and nutrient dense ingredients because health starts with our food, I believe you will like this too.

1 yellow onion

3 small stalks celery

2 carrots

1 medium turnip, cut into 1/2 inch pieces

1 lb ground, pastured or organic lamb

1 can coconut milk

1 c water or broth

1 T extra virgin coconut oil

2 T cumin

1 T oregano

1 tsp coriander

1 tsp turmeric

1/2 tsp black pepper

sea salt

Place medium pot over medium-low heat and add coconut oil to melt. While the pan is heating up, dice the onion and add to pot, sprinkle with a pinch of sea salt. This is an important trick to use whenever cooking: always add a pinch of sea salt to every ingredient that you add to a pot or pan. Salt brings out flavor in food and if there is so salt on it, you will not be able to taste it. Food will be bland and unappealing, this could lead one to eat processed foods because they taste better, the difference being that processed foods are over-salted and packed full of preservatives, which are NOT good eats. Really, nothing tastes better or is better for you than a home cooked meal. So, please use some sea salt when cooking.

Let the onion cook, stirring occasionally, until it turns translucent. Meanwhile, chop the celery, carrot, and turnip. Add celery and carrot to pot once onion is translucent, add a pinch of sea salt and stir. Cook for 1-2  minutes then scoot the veggies to the sides of the pot so that the bottom of the pot is exposed. Now, add the spices starting with cumin. Stir spices into veggies and let them toast a bit. This step wakes up the spices so that they become more aromatic and delicious. Add ground lamb, sprinkle with sea salt, and brown the lamb with veggies and spices until crumbly. Add water or broth, turnip and sprinkle with sea salt. Top with a lid and let cook for 10-20 minutes depending on how much time you have. Remove from heat, add coconut milk and stir well. Viola! Serve as is or over rice if you wish.