Wednesday, April 11, 2012

My crockpot is my favorite kitchen appliance. It lets me stay on course when all I want to do is go the easy way and order out. Don't get me wrong I would probably do it every day of the week but I really do love trying new recipes. The problem is time. And though I love to eat out as well I really don't have the budget to do so every single day of the week. So my trusty crock pot has my back. And I was so pleased to find an Indian dish I could use in the crock pot. The dish was tasty but I would use a bit more spices. Perhaps another onion, piece of garlic and maybe a full table spoon of spices. I like my Indian very flavorful. This is fine if you want to try and Indian dish and are concerned about the amount of spice then leave as is.

Lamb and Spinach Crockpot Curry
Adapted from O magazine
Servings: Serves 6–8

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
6 cups baby spinach
2 cups plain full-fat yogurt

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 sauté until golden, about 5 minutes. Stir in ginger, cumin, cayenne, and turmeric and sauté 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.

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