Ethiopian Lamb & Spinach Curry - WellBeing Magazine

Name: 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

www.wellbeing.com.au

You can serve this healthy and delicious curry with cashew nuts, leftover cold vegies, pickled carrot, yoghurt or fresh coriander.

View full recipe on www.wellbeing.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wellbeing.com.au.

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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