large (approximately 5 quart) slow cooker
2 tbsp oil
2 pounds boneless lamb shoulder roast, trimmed, cut into 1-inch (2.5 cm)cubes, and patted dry
2 onions, finely chopped
4 cloves garlic, minced
2 tbsp minced ginger root
4 cardamom pods, split
1 tbsp ground turmeric
1 tbsp mustard seeds
1 tspn salt
1/2 tspn cracked black peppercorns
1/4 cup water
1 to 2 long red or green chiles, minced
1 pound fresh spinach, stems removed, or 1 package (10 oz./300 g) spinach, washed, and finely chopped
1/2 cup yogurt
hot cooked rice
- In a skillet, heat oil over medium-high heat. Add lamb, in batches, and brown, about 4 minutes per batch. Using a slotted spoon, transfer to slow cooker stoneware.
- Reduce heat to medium. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, ginger, cardamom pods, turmeric, mustard seeds, salt, and peppercorns. Cook, stirring, for 1 minute. Add water and stir.
- Transfer mixture to slow cooker stoneware and stir well. Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours, until lamb is tender.
- Stir in chile pepper to taste. Add spinach and stir well, pushing the leaves down into the hot stew. Cover and cook on high for 20 minutes or until spinach is soft. Stir in yogurt and serve over hot cooked rice.
Beef Korma with spinach: substitute 2 pounds (1 kg) stewing beef for the lamb.
Serves 6 to 8
Recipe courtesy of The 150 Best Slow Cooker Recipes by Judith Finlayson
India [ print this recipe for Lamb Korma with Spinach ]