Paleo Massaman Curry with Lamb and Sweet Potatoes

Ingredients

• 1.5 lb Lamb stew meat
• 2 tbsp Coconut oil
• 4 tbsp Massaman curry paste
• 2 cans Coconut milk
• 2 medium Sweet potatoes
• 1 medium Onion
• 2 tbsp Fish sauce
• 1 tbsp Lime juice
• 1 stick Cinnamon stick
• 2 leaves Bay leaves

Instructions

1. 1Cut the 1.5 lb lamb stew meat into 1-inch bite-sized pieces.
2. 2Peel the 2 medium sweet potatoes and cut them into 1-inch cubes. Peel and chop the 1 medium onion.
3. 3Heat the 2 tbsp coconut oil in a large 12-inch skillet or Dutch oven over medium-high heat, 400°F (200°C). Add the lamb stew meat and brown it on all sides for about 5-7 minutes, until it has a nice brown crust. Remove the browned lamb from the skillet and set it aside on a plate.
4. 4Add the 4 tbsp Massaman curry paste to the same skillet. Cook for 1-2 minutes, stirring constantly, until it smells fragrant.
5. 5Pour in the 2 cans of coconut milk and stir to combine with the curry paste. Bring the mixture to a gentle simmer. Add the cubed sweet potatoes, chopped onion, 1 cinnamon stick, and 2 bay leaves to the skillet. Stir everything together and cook for 20-25 minutes, or until the sweet potatoes are tender when poked with a fork.
6. 6Return the browned lamb stew meat to the skillet with the curry. Stir to combine, then reduce the heat to medium-low, 300°F (150°C). Cover the skillet and let it simmer gently for 45-60 minutes, or until the lamb is very tender when pierced with a fork. The internal temperature of the lamb should reach at least 145°F (63°C).
7. 7Stir in the 2 tbsp fish sauce and 1 tbsp lime juice. Taste the curry and add more fish sauce or lime juice if needed, but do not add salt as fish sauce is salty.
8. 8Before serving, carefully remove and discard the 1 cinnamon stick and 2 bay leaves from the curry.

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