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Coconut Lamb and Spinach Curry

LambCurry

One morning I was looking to make a breakfast curry. I first grabbed ginger, cinnamon, cloves, and star anise, but then I looked in the fridge and saw beautiful tomatoes and spinach. I decided Saag Gosht, a northern Indian dish, that is a tomato based curry. Typically, you would roast spices, but this version is suffice on flavor and brings a richness from Indian cuisine that you might not be accustom to for breakfast, but works. Dana is not a big curry fan, but I can get her to eat when it is tomato based!

From our kitchen to yours, Bennett

Ingredients

2 pound lamb stew meat (cut into 1 inch cubes)
2 tablespoons coconut oil
1 yellow onion
5 garlic cloves, mashed
1 cup grape tomatoes
1 – 15 ounce can diced tomatoes
1 cup baby bella mushrooms, sliced
3 cup chopped spinach
1 cup full fat coconut milk
1 tablespoon curry powder
1 tablespoon harissa or tomato paste
1 teaspoon dry mustard
1 teaspoon coconut flour
Sea salt, to taste

Directions

Heat a large pot with coconut oil and add onions
Sautee for about 5 minutes. Add grape tomatoes, garlic, and mushrooms
Sautee until the tomatoes start to soften
Brown the meat cubes about 3-4 minutes
Add the coconut milk, crushed tomatoes and spinach
Mix in the spices and let the mixture to come to a boil
Simmer for 30-40 minutes
Garnish with some chopped spinach

Serves 4

 

WineGlassWine Pairings

Suggested Wines by Tom from Wine Solutions:

Budget $12 : Domaine de Triennes Rose (Provence, France)
Moderate $22: Copain Tous Ensemble, Rose of Pinot Noir (Sonoma/Mendocino, California)
Splurge $50: Domanie Tempier Rose (Bandol, France)

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