Slow Cooker – Lamb and Spinach Curry

I was digging around the blog last week and had forgotten about this really good recipe.  We thought we should make it again and revamp the pictures.  Funnily enough, what I had written 7 years ago (OMG!! it has been that long) was exactly how we cooked the meal this time around too.. and I forgot the mint this time too!  I also forgot that it has a nice kick with the spices.   I was happy to have the vanilla yogurt topping to cool it down.. only wish I had the mint too!

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This weekend we made this delicious slow cooker  Indian Lamb and Spinach Curry.  I first saw the recipe adapted for the October 2009 issue of Oprah and have made it several times over the years.  My husband and I made it the day before we ate it because we feel it is much better the next day.  The three pounds of boneless leg of lamb from Whole Foods was about $50 (not your budget friendly slow cooker meal!) and we wanted to enjoy every piece!  The recipe says 6-8 servings, but I think it is more like 4-6 servings.  It is certainly a wonderful meal to serve for a dinner party!

If you need a slow cooker this All-Clad Stainless Steel Slow Cooker is what I would recommend. I prefer my Oval to my round slow cooker because it works better with more of the dishes I like to make.

While I assembled the ingredients and chopped the onions, my husband cubed the lamb and placed it in the bottom of the slow cooker. Sprinkle the lamb with 1 tablespoon of salt, make sure to mix the lamb as you salt it so each piece get seasoned.

Print Recipe

Slow Cooker - Lamb and Spinach Curry

Prep Time30 minutes mins

Cook Time8 hours hrs

Total Time8 hours hrs 30 minutes mins

Course: Slow Cooker

Cuisine: Slow Cooker

Keyword: Slow Cooker

Servings: 8

Author: Ridgely

Ingredients

• ⅓ Cup canola Oil – we used Olive Oil
• 3 yellow onions chopped
• 4 cloves garlic minced
• 2- inch piece of ginger peeled and grated
• 2 tsp ground cumin
• 1 ½ tsp cayenne pepper
• 1 ½ tsp ground turmeric
• 2 cups beef broth
• 3 pounds boneless leg of lamb cut in 1-inch cubes
• Salt
• 6 cups baby spinach
• 2 cups plain full-fat yogurt
• fresh Mint for Garnish

Instructions

• Sauté the onions and garlic in a large deep frying pan over medium-high heat until they are golden.
• Then stir in the ginger, cumin, cayenne and turmeric and sauté for another minute.
• Add the beef broth, raise to high and deglaze the pan, scrapping up the browned pieces from the bottom of the pan. When the broth boils take it off the heat.
• Pour the contents from the frying pan over the lamb, stir to cover the lamb.
• Cover the slow cooker and cook on low for 8 hours or high for 4 hours. Note: do not remove the cover to check on the cooking process this changes the temperature of the slow cooker and effects your cooking time.
• After your desired cooking time, add the spinach slowly to the pot and cook. The spinach will wilt and make it easier to stir in to the meat mixture.
• When you are ready to serve the meal, stir in 1⅓ cups of yogurt.
• garnish with minced fresh mint leaves and the remaining yogurt.

Notes

We served with Naan bread and white rice. We followed the heating instructions on the packaging and heated it in our oven, but it would be really good if done on a grill!

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This post was originally published on March 12, 2012 and updated on April 4, 2019

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