Keto Massaman Curry with Lamb and Avocado

Ingredients

• about 910 g Lamb Shoulder
• 2 tbsp Coconut Oil
• 3 tbsp Massaman Curry Paste
• 2 cans Coconut Milk (full-fat)
• 2 tbsp Sunflower Seed Butter
• 1 tbsp Fish Sauce (optional)
• 1 tbsp Lime Juice
• 1 tbsp Swerve (or other keto sweetener)
• 1 medium Avocado
• 1 medium Onion

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 910 g of lamb shoulder into 2.54 cm pieces.
2. 2Heat the 2 tbsp of coconut oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 205°C or 200°C). Add the about 910 g of lamb pieces and cook, stirring occasionally, until browned on all sides, about 5-7 minutes.
3. 3Stir in the 3 tbsp of Massaman curry paste and cook, stirring constantly, until it smells fragrant, about 1 minute.
4. 4Pour in the 2 cans of full-fat coconut milk and stir in the 2 tbsp of sunflower seed butter. Bring the mixture to a gentle simmer.
5. 5Add the 1 medium onion (chopped), 1 tbsp of fish sauce (if using), 1 tbsp of lime juice, and 1 tbsp of Swerve (or other keto sweetener). Stir everything together well.
6. 6Cover the pot, reduce the heat to low, and simmer gently for 1 hour and 30 minutes, or until the about 910 g of lamb shoulder is very tender. Stir occasionally to prevent sticking.
7. 7Dice the 1 medium avocado and stir it into the curry just before serving.

Substitutions

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