Coconut lamb

This is a lovely wintery dish with warming spices and dairy free – quick to prepare then leave to simmer on the stove.

2 onions

Dash of olive oil

1 tbspn fresh coriander

1 tspn cumin

pinch saffron

Salt & pepper

3 carrots

2 tomatoes

450g diced lamb

1 cup coconut milk

Chop onions & fry them in olive oil until soft.  Add herbs and spices, fry gently for another minute.  Add carrots (finely sliced) then tomatoes, then lamb.  Keep turning the mix for a few minutes.  Add coconut milk, cover the pan and cook slowly for 30-40 minutes.  Serve with fresh vegetables