Candida and Living Life

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Crock Pot Lamb Curry Stew

on August 1, 2012

2-3 lbs Boneless lamb (I used lamb shoulder, but other cuts will work)
1 onion
4 small zucchini, sliced
2-4 garlic cloves
1 inch piece of fresh ginger
1 tablespoon curry powder
2 teaspoons cumin
1 teaspoon coriander
1/2 teaspoon cardamon
1/4 teaspoon turmeric
1/4 teaspoon ground cloves
2 cups grape tomatoes cut in half
can organic tomato paste
2 cups broth
3 cups kale
4 cups spinach
Olive oil
Plain yogurt
Fresh mint
Brown basmati rice

Brown all sides of lamb in olive oil and put in crock pot.

Combine spices, onions, garlic to frying pan. Saute for a few minutes, add chopped tomatoes and ginger.

Pour mixture over meat in crock pot. Add kale, tomato paste and zucchini.  Cook on low for 8 hours.

Cook rice.  When it’s almost done add fresh mint and fluff with a fork.

Add spinach to crock pot, let cook for about 5 minutes.

In bowl pour lamb stew over mint rice.  Drizzle plain yogurt over the top.  Garnish with fresh mint or cilantro.  Enjoy!





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