500g lamb leg (10% fat)
10g coconut oil
4 garlic cloves
1/2 scotch bonnet
1/4 onion
1 spring onion
1 yellow pepper
1/2 tsp thyme
1 bay leaf
1 tbsp honey
1 tbsp desiccated coconut
1 heaped tsp ginger powder
1/2 tsp cinnamon
1 tbsp Dunn’s River curry powder
Pinch of black pepper
500mls water
Turn the slow cooker high.
Dice the lamb, garlic cloves, scotch bonnet, onions and pepper and add to a bowl with curry spices and herbs in a glass or non-reactive bowl and mix together well. Let sit and marinade for 20mins or up to overnight.
Add coconut oil to the pot with the lamb mixture, bay leaf and 500mls of water, cook on high for 6 or low for 8.
Serve with coleslaw or by itself with green veg.
Serves 2 or for a more delicate option 3.
Cals for two: 537
P: 52 C: 16 F: 31 Fibre: 4