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Indian Coconut Lamb Curry Stew with Spinach
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Course Soup
Cuisine Indian
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 2 pounds lamb stew meat, cut into cubes
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 2 tablespoons curry powder
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon ground cumin
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup beef broth
  • 5 ounces fresh spinach
  • Salt and black pepper to taste

Instructions
 

  • Season the lamb cubes with salt and pepper. Brown them in a skillet over medium heat for a few minutes on each side, then transfer to the slow cooker.
  • Add the diced onion, minced garlic, curry powder, grated ginger, and cumin to the slow cooker.
  • Pour in the coconut milk and beef broth. Stir everything together gently.
  • Cover and cook on low for 7 to 8 hours until the lamb is very tender.
  • Stir in the fresh spinach during the last 10 minutes of cooking so it wilts but stays bright.

Notes

Full-fat coconut milk gives the stew its thick texture, so avoid light versions. If the sauce seems thin at the end, remove the lid for the last 30 minutes to let it reduce. Leftovers reheat well on the stove with a splash of broth to loosen the sauce.
Course: Soup
Cuisine: Indian
Equipment: Slow Cooker, Large Skillet