(2 servings, 10 min prep, 15 min cook)
Ingredients: 2 cups baby spinach, 1/4 cup fenugreek leaves, 1/2 white onion, 1/2 tomato, 3 cloves garlic, 1/2 cup coconut cream, 2 teaspoons curry powder, 1 teaspoon fresh grated ginger, 1/2 teaspoon cayenne pepper, 1 teaspoon turmeric, pinch sea salt, 4 lamb rib chops.
- Place 2 packed cups of fresh baby spinach, ¼ cup fenugreek leaves, ½ white onion, ½ tomato, 3 cloves of garlic, and ½ cup coconut cream into a food processor and pulse until the mixture is mostly chopped, but not liquefied.
- Add 2 teaspoons of curry powder, 1 teaspoon of fresh grated ginger, ½ teaspoon of cayenne pepper,1 teaspoon of turmeric, and a pinch of sea salt. Pulse again until smooth.
- Melt 4 tablespoons of ghee over medium heat. Pour in the spinach mixture then stir.
- Add 4 lamb rib chops to the pan and cook covered for about for about 10-15 minutes, or until the lamb is tender.
Spinach, turmeric, and fenugreek are all very potent anti-inflammatory foods, meaning they help with inflammatory conditions, such as inflammatory bowel disease (IBD) and rheumatoid arthritis. Spinach and turmeric have also been shown to have powerful protective properties from cancer. The high concentrations of vitamin K in spinach is important for maintaining bone health. Vitamin K1 helps prevent excessive activation of osteoclasts, the cells that break down bone. Friendly bacteria in our intestines convert vitamin K1 into vitamin K2, which activates osteocalcin, the major non-collagen protein in bone. Osteocalcin anchors calcium molecules inside of the bone. Additionally, a recent animal study showed that curcumin, the major constituent of turmeric that gives the spice its yellow color, can correct the most common expression of the genetic defect that is responsible for cystic fibrosis. Finally, fenugreek has long been used to promote milk flow in women who are breastfeeding.