Indian Lamb and Spinach Curry for Crock Pot

prep time:: 15 minutes
cook time:: 4-8 hours

Makes 6-8 servings

Carli

Serve with basmati rice

ingredients

1/3 cup canola oil
3 yellow onions, chopped
4 cloves garlic, chopped
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
3 lbs boneless leg of lamb, cut into 1 inch cubes
salt
6 cups baby spinach
2 cups plain full-fat yogurt

directions

In a large frying pan over medium-high heat, warm oil. Add onions and garlic, and saute until golden, about 5 minutes. 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. Put lamb in a slow cooker, and sprinkle with 1 tsp 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.

Source: Carli