Indian Lamb & Spinach Curry
This lamb curry recipe is a delightful blend of tender meat, aromatic spices, and vibrant spinach, all cooked low and slow for a rich and flavorful dish. The warm spices combine with a touch of yogurt at the end to create a creamy and satisfying meal that is perfect for sharing with loved ones.
— Constant Cookbook
Ingredients
- 1/3 cup canola oil
- 3 yellow onions, chopped
- 4 garlic cloves, minced
- 2-inch piece fresh ginger, peeled and grated
- 2 tsp. ground cumin
- 1 1/2 tsp. cayenne pepper
- 1 1/2 tsp. ground turmeric
- 2 cups beef broth
- 3 lb. boneless leg of lamb, cut into 1-inch cubes
- 1 Tbs. salt, plus more, to taste
- 6 cups baby spinach
- 2 cups plain yogurt
Instructions
- <b>Saut&#233; the vegetables and spices </b>
- In a large fry pan over medium-high heat, warm the oil. Add the onions and garlic and saut&#233; until golden, about 5 minutes. Stir in the ginger, cumin, cayenne and turmeric and saut&#233; until fragrant, about 30 seconds more. Pour in the broth, increase the heat to high and deglaze the pan, stirring to scrape up the browned bits from the pan bottom. When the broth comes to a boil, remove the pan from the heat.
- <b>Cook the curry </b>
- Put the lamb in a slow cooker and sprinkle with the 1 Tbs. salt. Pour in the contents of the fry pan. Cover and cook on high for 4 hours or on low for 8 hours according to the manufacturer&rsquo;s instructions.
- <b>Finish the curry </b>
- Add spinach to the slow cooker and cook, stirring occasionally, until the spinach is wilted, about 5 minutes. Just before serving, stir 1 1/3 cups of the yogurt into the curry. Adjust the seasonings with salt. Spoon the curry into shallow bowls and serve immediately, passing the remaining 2/3 cup yogurt at the table. Serves 6 to 8.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Slow Cooker,</i> by Norman Kolpas (Oxmoor House, 2007).
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