Crock Pot Lamb Curry
Stolen from the Oct '09 "O Magazine", tweaked gently. Overall good, but needed more spice and more salt. Here is pretty much what I did:
Canola Oil
Tbsp Butter
3 Onions, coarsely chopped
Lots of minced garlic, at least 4 cloves
2 tbsp (rough estimate) grated ginger
cumin
cayenne pepper
turmeric
ground coriander
black pepper
asofoetida
about 2 cups beef broth (we only had chicken broth, but next time I'll use beef *stock*)
about 3 lbs lamb (I cut 3 lamb steaks into chunks, and tossed in the bone as well)
2 full bags (about 6 cups) of baby spinach
2 cups (more or less depending on preference) of full-fat plain yoghurt (greek, or strained, yoghurt would be great. Regular seemed to make it too watery)
Heat oil / butter in large frying pan. Add onions and garlic and saute until golden. Add ginger and spices (not the asafoetida yet) and cook until fragrant (about 30 secs) Add broth or stock, raise heat to high, and deglaze pan. Bring to boil, let hang out for a minute or two, then remove from heat.
Add lamb to crock pot and sprinkle liberally with salt. Add contents of frying pan and just a pinch of asafoetida (seriously, just a pinch.) Cover, cooking on high for 4 hours, or on low for 8.
**note** After about 5 hours, it was very, very watery, so we put it all BACK in the deep frying pan and reduced it down a bit, took a good half an hour to get it right. **end note**
About 15 minutes before serving, add the spinach to the pan (or crock pot, if you left it in) in handfuls, adding the next handful when the previous one just starts to wilt. Check and adjust spices. Right before serving, throw in yoghurt and stir.
Serve with naan and:
Minted Rice
Make Basmati rice as normal (we cheat and use a steamer). Throw in finely julienned mint leaves. Toss gently as not to make the rice a big giant gloppy mess. Drizzle with ghee if desired.
Canola Oil
Tbsp Butter
3 Onions, coarsely chopped
Lots of minced garlic, at least 4 cloves
2 tbsp (rough estimate) grated ginger
cumin
cayenne pepper
turmeric
ground coriander
black pepper
asofoetida
about 2 cups beef broth (we only had chicken broth, but next time I'll use beef *stock*)
about 3 lbs lamb (I cut 3 lamb steaks into chunks, and tossed in the bone as well)
2 full bags (about 6 cups) of baby spinach
2 cups (more or less depending on preference) of full-fat plain yoghurt (greek, or strained, yoghurt would be great. Regular seemed to make it too watery)
Heat oil / butter in large frying pan. Add onions and garlic and saute until golden. Add ginger and spices (not the asafoetida yet) and cook until fragrant (about 30 secs) Add broth or stock, raise heat to high, and deglaze pan. Bring to boil, let hang out for a minute or two, then remove from heat.
Add lamb to crock pot and sprinkle liberally with salt. Add contents of frying pan and just a pinch of asafoetida (seriously, just a pinch.) Cover, cooking on high for 4 hours, or on low for 8.
**note** After about 5 hours, it was very, very watery, so we put it all BACK in the deep frying pan and reduced it down a bit, took a good half an hour to get it right. **end note**
About 15 minutes before serving, add the spinach to the pan (or crock pot, if you left it in) in handfuls, adding the next handful when the previous one just starts to wilt. Check and adjust spices. Right before serving, throw in yoghurt and stir.
Serve with naan and:
Minted Rice
Make Basmati rice as normal (we cheat and use a steamer). Throw in finely julienned mint leaves. Toss gently as not to make the rice a big giant gloppy mess. Drizzle with ghee if desired.