Ingredients
- (serves 4)
- 600g cubed stewing lamb/beef
- 1 tbsp coconut oil or ghee or butter
- 2 tins coconut milk
- 2 onions, peeled and diced
- 4 cloves garlic
- 1 red chili, seeded and chopped
- 3 star anise
- 1 cinammon stick
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 aubergine, cubed
- 2 sweet potatoes, cubed
- 1 courgette, cubed
- 100g spinach
- tbsp fish sauce
- salt & pepper to season
- generous handful chopped coriander
In a large saucepan with a lid, brown the meat in some coconut oil or ghee and set aside. Then, over a medium heat, sweat the onion, garlic and chilli together until soft – about five minutes – before adding in all the spices and the fish sauce and cooking for a minute or two.
Add the meat back in along with the coconut milk and all the veg except the spinach. Simmer for about 70-80 minutes until the meat is tender. Remove from the heat and stir in the spinach, which will wilt, and sprinkle over the chopped coriander.
