Paleo Curry Spinach Lamb

By mack

Ingredients

• Seasonings:
• 1 lb. grass fed lamb
• 5 cloves fresh garlic
• 1/2 " piece fresh ginger root
• 2 c. frozen chopped spinach
• 2-3 T. extra virgin olive oil
• 1/2 c. organic lite coconut milk
• pepper
• 1 T. hot curry powder or turmeric
• 2 T. curry powder
• pinch caradmon (optional)
• dash crushed red pepper flakes

Details

Servings 4

Preparation

Step 1

In a food processor, mince the garlic and ginger together. If you like a little heat, a seeded red chili or a jalapeño would be a nice addition to the garlic and ginger for mincing.

In a large frying pan or electric skillet, saute the ground lamb with the extra virgin olive oil, and garlic-ginger mix. I cooked the lamb on medium low heat (~4 on my stove, or about 250-275 degrees in an electric skillet) for about 5-7 minutes until the meat is about half done. As the meat slowly cooks, add the spices and adjust the amounts to taste. You may want to add a little more extra virgin olive oil, I did not here.

Add the frozen spinach and coconut milk, mix well, and cover. Let cook on low heat for another 5 minutes or until the meat is no longer pink. Remember that grass fed meat cooks quickly, so always err on the side of less done. Remove the pan with the lamb from the hot eye immediately since the lean lamb will overcook.

Serve hot with a sprinkle of fresh ground pepper.