Indian Lamb & Spinach Curry
For an easy mint pilaf to serve with the curry, steam 2 cups basmati rice, following the package instructions. Just before serving, add about 3 Tbs. minced fresh mint and fluff the mint and rice together with a pair of forks.
- 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
Sauté the vegetables and spices
In a large fry pan over medium-high heat, warm the oil. Add the onions and garlic and sauté until golden, about 5 minutes. Stir in the ginger, cumin, cayenne and turmeric and sauté 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.
Cook the curry
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’s instructions.
Finish the curry
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, Slow Cooker, by Norman Kolpas (Oxmoor House, 2007).