Lamb Curry with Mint Pilaf

By courtneyepowell

Ingredients

• Curry:
• 1/3 c canola oil
• 3 yellow onions, chopped
• 4 cloves garlic, peeled and minced
• 2 -in piece of ginger, peeled and grated
• 2 t ground cumin
• 1 1/2 t cayenne pepper
• 1 1/2 t ground turmeric
• 2 c beef broth
• 3 lbs boneless leg of lamb, cut into 1-in cubes
• salt
• 6 c baby spinach
• 2 c plain yogurt
• Pilaf:
• 2 c basmati rice
• 3 T fresh mint, minced

Preparation

Step 1

1. In a large frying pan over med-high heat, warm oil. Add onions and garlic, and saute until golden about 5 mins. Stir in ginger, cumin, cayenne and turmeric and saute until fragrant, about 30 seconds. Pour in broth, raise heat to high and deglaze the pan, stirring to scrape up the browned bits on the bottom. When broth comes to a boil, remove pan from heat.
2. Put lamb in a slow cooker and sprinkle with 1 T salt. Add contents of frying pan. Cover and cook on high-heat for 4 hrs or low-heat setting for 8 hrs.
3. Add baby spinach to pot and cook, stirring occasionally, until spinach is wilted, about 5 mins. Just before serving, stir in 1 1/3 c yogurt. Season to taste with salt.
4. To make pilaf, steam basmati rice, and just before serving, add in fresh mint. Fluff together with a pair of forks.
5. Spoon pilaf and lamb into shallow bowls and serve, passing remaining yogurt to add as garnish.