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1
Slow Cooker Lamb Curry
Submitted by Julia {The Roasted Root} on November 14, 2012 in Lamb, Main Courses
| Prep Time Cook Time |
Servings 5 | Difficulty Easy |
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 Instructions
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.
