I made this with that macadamia nut cream (coconut cream) substitute and it came out absolutely delish!! This is especially for Type O non-secretors. For those who can have yogurt, use that if you prefer it instead of the Fake Coconut Milk.
Red Lamb Curry
1 1/2 pounds boneless lamb, cubed
2 TB Ghee
1 Large white onion, chopped
2 cloves garlic, crushed
1-2 TB red curry paste or curry powder
1/4 tsp sea salt
1 lb. can peeled tomatoes
1 large red pepper, seeded andchooed
1/2 cup Fake Coconut Milk*
1 piece fresh ginger
1 small bunch broccoli
1. Put ghee in heavy-based saucepan or casserole on low heat, add onion and garlic. Grate or finely chop ginger and add. Cook gently, stirring often, about 6 minutes. Stir in curry paste or powder and salt. Cook, stirring, a few minutes. Add broccoli florets and chopped, peeled stalk, if desired.
2. Increase heat, add lamb, stirring well. Add tomatoes and juice, lower heat and simmer for 10 minutes.
3. Add chopped peppers and Fake Coconut Milk. Cover and simmer on lowest heat for 1 hour or until tender. Stir occasionally. Or transfer to covered casserole to oven at 300 degrees F for 1 1/2 hours.
I don't think it needs a whole hour to simmer.....I was done in like 15 minutes. I don't like my meat overcooked.
Fake Coconut Milk:
1 cup macadamia nuts
2 cups water
1 TB agave nectar or vegetable glycerine
dash of sea salt
Blend on high until well-blended
Add more water/salt/sweetener to taste.