Lamb curry made in a crockpot turns out so tender and full of wonderful flavor. Serve with saffron rice for a delicious meal!
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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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.
by Molly Mulligan in
Main Courses
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 1 Level: Easy
Prep: Cook:
Serves: 1 Level: Easy
Prep: Cook:
Serves: 1 Level: Easy
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