Lamb mulligatawny

2 tbsp coconut oil

1 large brown onion,

finely chopped

2 carrots, finely chopped

2 celery stalks, thinly sliced

2cm piece fresh ginger, grated

4 large garlic cloves, crushed

2 tsp ground turmeric

2 tsp ground ginger

½ tsp freshly ground

black pepper

½ tsp paprika

1 tsp ground coriander

1 tsp ground cumin ½ tsp black mustard seeds

750g lamb, cut into 2cm dice

2 cups stock or water

1 bay leaf

1 tsp lemon zest

Juice of 1 grated lemon

Few thyme sprigs

2 tsp sea salt

Optional – yoghurt, coriander

leaves, to serve

1 Heat the coconut oil in a large saucepan. Sauté the onion, carrot, celery, ginger and garlic for 4-5 minutes or until the onion is translucent. Stir in the spices and cook for 2 minutes or until fragrant. Add the lamb and cook until brown. Stir in the stock and bring to the boil, then add the bay leaf. Reduce the heat to low and simmer gently, covered, for 1 hour, 15 minutes.

2 Add the lemon zest and juice, and the thyme, simmering for an additional 10 minutes.

Season to taste. To serve, swirl in some yoghurt and garnish with coriander.