Yinarr Meal Pantry

INGREDIENTS

​          Zanzibar Spices

1 Teaspoon Coriander (ground)

1 Teaspoon Cumin

1 Teaspoon Mustard Powder

1 Teaspoon Fennel Seeds (ground is fine)

1 Teaspoon Fenugreek

1/2 Teaspoon Cinnamon

1 Teaspoon Turmeric

1/2 Teaspoon Paprika

1 Teaspoon crushed Ginger

1 Teaspoon dried Chilli or 1 Red Chilli seeds removed and diced finely

 

            Main Ingredients

4 Large Tomatoes (diced)

2 Garlic Cloves (Finely diced)

2 Medium Red Onions (diced)

1 Medium Brown Onion (diced)

1 Cup of Chopped Fresh Coriander

1 Kumara - Golden Sweet Potato  (diced)

12 small Florets of Cauliflower​

1 Can Coconut Cream/Milk (Paleo Friendly - see Pantry Essentials)

1 Teaspoon Salt

4 Cups of Chicken Stock (best option homemade - see Chicken Stock Recipe)

Diced Lamb

2 Tablespoons Coconut Oil

250 grams of Fresh Beans

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METHOD

 

Place Cauliflower in an oven proof dish, spray with coconut oil and cook in a 180 degree Celsius oven until browning (approximately 20 minutes)

In a bowl combine all spices and mix well. 

In a hot pan brown cubed Lamb.  (Be careful not to over crowd the pan as the lamb will sweat rather than brown.)   Add 1/2 spice blend to lamb, coat and cook off.  Set aside.​

In a large based dutch oven (large saucepan), add coconut oil, eggplant, onion, garlic and cook until onion is translucent and eggplant browning.  When mixture is catching on bottom of pan add 1/4 cup of chicken stock and stir well lifting off bottom of pan.  Reduce liquid and repeat 3 times.   Add Kumara (golden sweet potato)  and 1/2 coriander and stir through.  Add the remaining spices to the saucepan and combine well. Cook for 5 minutes stirring well. Add diced Lamb to the saucepan and cover with remaining Chicken Stock.  Add salt to taste.  Simmer for 1/2 hour.  Add Beans & Coconut milk simmering for a further 20 minutes. Add remaining coriander and serve in bowls.  Serve with a fresh salad and Kumara Smash (see recipe).  Try a Berry & Hibiscus Herbal Ice Tea with the meal.   Serves 6​

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