INGREDIENTS

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1kg lamb mince

2 cups roughly chopped zucchini

500gms baby spinach roughly chopped (or frozen)

1 cup roughly chopped coriander

1 cup roughly chopped flat leaf parsley

1 teaspoon black pepper

2 tablespoons ground cumin

2 tablespoons ground coriander

1 tablespoon turmeric

1 banana chilli finely chopped

1/3  cup olive oil

 

Method

 

1. Place all greens and dried herbs with olive oil in a food processor and blend until well combined, it does not have to be pureed, just enough so it is not chunky  (If you are using frozen spinach, no need to blend it, can place straight in the frypan)

2. In a heated frypan add the blended ingredients and sauté for 10 minutes on low heat, then add the lamb mince, cover, and cook on low heat for 30 minutes stirring regularly.

 3. Serve warm in lettuce or lightly steamed wombok leaves or on its own

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SUGGESTIONS AND TIPS;

I find this recipe really simple and light, with lots of additions to mix it up as you go along.

You can also use basil in place of coriander, more or less greens, with more protein, depending on what you feel like in the moment.

Frozen spinach is also a great alternative instead of fresh.

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