Indiam Lamb and Spinach Curry

By contessawannabe

Ingredients

• 1/3 cup canola oil
• 3 yellow onions , chopped
• 4 cloves garlic , peeled and minced
• 1 (2-inch) piece of ginger , peeled and grated
• 2 tsp. ground cumin
• 1 1/2 tsp. cayenne pepper
• 1 1/2 tsp. ground turmeric
• 2 cups beef broth , preferably high quality
• 3 pounds boneless leg of lamb , cut into 1-inch cubes
• Salt
• 6 cups baby spinach
• 2 cups plain full-fat yogurt

Details

Servings 8

Preparation

Step 1

Note: For an easy mint pilaf to serve with the curry, steam 2 cups basmati rice; just before serving, add about 3 tablespoons minced fresh mint. Fluff mint and rice together with a pair of forks.

In a large frying pan over medium-high heat, warm oil. Add onions and garlic, and saut� until golden, about 5 minutes. Stir in ginger, cumin, cayenne, and turmeric and saut� 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.

Put lamb in a slow cooker, and sprinkle with 1 tablespoon salt. Add contents of frying pan. Cover and cook on high-heat setting for 4 hours or low-heat setting for 8 hours.

Add baby spinach to pot and cook, stirring occasionally, until spinach is wilted, about 5 minutes. Just before serving, stir in 1 1/3 cups yogurt. Season to taste with salt. Spoon into shallow bowls and serve, passing remaining yogurt to add as a garnish.