Ingredients
Scale
- 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!
Keywords: Slow Cooker Lamb Curry, Spinach, Spinach Lamb Curry, Slow Cooker, Crock Pot, Easy, Curry
