Ethiopian Lamb & Spinach Curry - WellBeing Magazine

Ingredients

• Curry:
• 3 tbsp organic ghee or coconut oil
• 1 large red onion, roughly chopped
• 800g boned lamb shoulder, cut into 2–3cm cubes
• 2 tbsp tapioca flour
• Spice Blend:
• ½ tsp coriander seeds, ½ tsp cumin seeds, ½ tsp fenugreek seeds
• ½ tsp black peppercorns
• Seeds 2 cardamom pods
• 2 dried red chillies, seeded, broken into small pieces (or 2 fresh chillies, seeded and chopped)
• 1½ tbsp sweet paprika
• ¼ tsp ground cinnamon and pinch ground nutmeg
• ½ tsp ground ginger and turmeric
• Everything else:
• ½ cup chopped tomatoes (canned or fresh, skin on is fine)
• 2 cloves garlic, peeled & chopped
• 1 cup beef or lamb stock
• ½ bunch coriander, leaves picked
• ½ cup coconut cream and ½ cup water
• 6 big leaves & stalks spinach, chopped and 1 large zucchini, roughly chopped