November 24, 2009

Indian Lamb & Spinach Curry

This was delightful (adapted from Williams-Sonoma Food Made Fast: Slow Cooker).  And it didn't hurt that it was in the CROCK POT!!!  Set it and forget it, baby!

1/3 c. oil
2 vidalia onions, chopped
4 cloves garlic, peeled and minced
2 inch piece of ginger peeled and grated
2 tsp. cumin
1.5 tsp. cayenne pepper (more or less for heat, this was just right for us)
1.5 tsp. turmeric
2 c. beef broth
3 lbs. boneless leg of lamb, cut into 1 inch cubes
6 cups baby spinach
1 1/3 c. plain yogurt

In large frying pan over medium-high heat, saute onions and garlic in oil.  Stir in ginger, cumin, cayenne, and turmeric and stir until fragrant.  Pour in broth and deglaze pan by scraping browned bits on the bottom.  When broth comes to a boil, remove from heat.

Place lamb in slow cooker, sprinkle with 1 TBS (I used less) of salt.  Add contents of frying pan.  Cover and cook on high heat for 4 hours, or low heat for 8 hours.

Add baby spinach about 5-10 minutes before ready to serve and replace lid on crock pot until spinach wilts.  Just before serving, stir in yogurt.  Serve over rice with naan.

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