Crock-Pot Indian Lamb and Spinach Curry

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Dominique Browning, author of Slow Love, shared with Oprah one of her favorite Crock-Pot recipes in which a piquant curry pairs perfectly with a cooling mint pilaf and naan.
Ingredients
1/3 cup canola oil
3 yellow onions, chopped
4 cloves garlic, peeled and minced
1 (2-in) piece 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-in cubes
Salt
6 cups baby spinach
2 cups plain full-fat yogurt
 
Directions
1. 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.
2. 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.
3. 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.
 
Notes:
Yield: 6-8 servings

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.
Categories:
Meal   DinnerCuisine   Indian
Dish   Main DishCooking Method   Slow Cooker
Main Ingredient   LambCooking Time   more than 2 hours




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