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.

Serves: 6–8

GF

=R1=

Tip: When I’m buying the lamb, I like to ask for the bone and cook it in with the other ingredients for nutrients & flavour. Just remove the bone when it comes time to serve.

Ethiopian Lamb & Spinach Curry

By: Alex Stuart

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.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Alex Stuart

Alex Stuart

Alexx Stuart is a passionate educator in the space she calls "living a low-tox life". Through her speaking, workshops, e-courses and online community, she helps people make the best new choices for themselves, their family and the planet.

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