The Pioneer Woman Tasty Kitchen
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Slow Cooker Lamb Curry

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

5

Description

Lamb curry made in a crockpot turns out so tender and full of wonderful flavor. Serve with saffron rice for a delicious meal!

Ingredients

  • 1 Tablespoon Grapeseed Oil
  • 1 whole Yellow Onion, Diced
  • 6 cloves Garlic, Minced
  • 1 Tablespoon Fresh Ginger, Peeled And Grated
  • 2 pounds Lamb Stew Meat
  • 1 Tablespoon Ground Cumin
  • 2 teaspoons Ground Coriander
  • ⅛ teaspoons Ground Cloves
  • ¼ teaspoons Turmeric
  • ½ teaspoons Red Pepper Flakes
  • ½ teaspoons Ground Paprika
  • ¼ teaspoons Ground Cinnamon
  • 1 teaspoon Salt, Or To Taste
  • 2 cups Chicken Or Beef Broth
  • 4 cups Baby Spinach, Chopped
  • ⅓ cups Plain Yogurt

Preparation

Put the oil into a skillet and heat over medium heat. Add the onion and sauté for 5 minutes.

Add garlic and grated ginger and continue sautéing until onion is translucent and everything is very fragrant, another 2 to 3 minutes.

Add the sautéed onion mixture to your crockpot. Add the remaining ingredients, except for the spinach and yogurt, into the crockpot. Stir and put crockpot on low setting. Cook for 6 hours.

Just before you’re ready to serve, add the baby spinach and yogurt to the lamb curry. Stir and allow it to sit until spinach is wilted and the yogurt is heated through.

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Avatar of Reasonable Snob

Reasonable Snob on 1.15.2014

We actually cooked this on the stovetop and used ground lamb instead (no time to get the chunks tender). It was simple and so flavorful! It went perfectly on top of some red quinoa.

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