Ethiopian Lamb & Spinach Curry
Ethiopian Lamb & Spinach Curry
You can serve this healthy and delicious curry with cashew nuts, leftover cold vegies, pickled carrot, yoghurt or fresh coriander.
Servings
Prep time
Cook time
Recipe
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
Method
- Heat large, deep frying pan on low–medium heat with ghee and onion. Stir every couple of mins for 10-15 mins, until onion is sweet and browned.
- Meanwhile, toss lamb cubes in tapioca flour until lightly covered.
- Once onion is cooked, add spice blend and fry for 1 min.
- Add lamb and brown for 2 mins, turning regularly.
- Add tomato and garlic, stir through well, turning heat up to high.
- Add stock, half coriander, coconut cream and water, and once simmering turn heat to low–medium. Cover with lid and simmer for 2–2½ hrs until lamb is tender.
- In final 10 mins, add spinach and zucchini and cook until tender.
- Serve with cashew nuts, cold vegies such as grated or pickled carrot, yoghurt or fresh coriander.
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