CategoryDinner, Lunch, Main Dish

Yields1 Serving

For marinating the lamb:

1 lb pastured ground lamb

6-8 oz plain 2% greek yogurt or coconut yogurt

zest and juice of ½ small lemon

1 tbsp garam masala

2 tsp black pepper

1 tsp sea salt

¼ tsp ground ginger

For the sauce:

15 oz low sodium tomato sauce or puree

2 cups light or full fat canned coconut milk

1 jalapeño seeded and finely chopped

2 cloves garlic, minced

1 tbsp Kerrygold butter or coconut oil

4 tsp garam masala

1 tsp paprika

½ tsp sea salt

For serving:

3 Ingredient Paleo naan

fresh cilantro or parsley leaves

chopped scallion or chives

Coconut rice

Combine all marinade ingredients in a bowl and mix well. Add lamb and coat with the marinade. Let sit in the refrigerator for at least 1 hour.

Add the marinated lamb along with the marinade to a large skillet over medium heat and sauté until the lamb is mostly cooked – approximately 5 minutes.

Reduce heat to a simmer and add butter/coconut oil, jalapeño, and garlic to the same pan. Cook until the garlic browns, stirring frequently – approximately 1 minute. Add the tomato sauce, coconut milk, garam masala, paprika, and salt. Mix well. Bring to a boil and then decrease heat back to a simmer. Simmer until the sauce thickens – approximately 20 minutes, stirring occasionally.

Serve with coconut basmati or jasmine rice and/or Paleo naan. Garnish with cilantro or parsley.

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Ingredients