Ok I will admit it I thought that the slow cooker was today’s wedding registry equivalent to the fondu set, a fun, have-to-have kitchen item that got used once and never touched again. In fact, our slow cooker sat in its box for a good 6+ months post our wedding before we even touched it. When we did, we used it for what else but . . . chili.
We hosted our annual Superbowl party last year and committed to running a half marathon that morning. The challenge how do you have dinner ready for 15+ people with varying degrees of dietary restrictions when you will be spending your morning running 13.1 miles?
Enter the slow cooker and an amazing recipe for veggie chili. The hubby and I prepped all the ingredients the night before. The morning of our race, as we ate toast and peanut butter, we pulled out the slow cooker, dumped in the ingredients and set the timer.
When we returned home several hours later, exhausted and sore, there could not have been a more amazing feeling (or scent) to knowing that your little slow cooker had just created a perfectly cooked batch of veggie chili for your soon to arrive house guests. (If only it could clean the house too!) The dish was such a hit its on the docket for next weeks Superbowl party (fortunately or unfortunately the half marathon is not).
Determined to test the capabilities of this little pot of amazingness I settled on a recipe for Indian Lamb and Spinach Curry. (1) I have never cooked Indian food before (2) I am a total sucker for lamb and (3) It seemed like the perfect challenge.
Our slow cooker did not disappoint delivering a delicious pot of flavorful, tender, and totally delicious curry. Is there anything this thing can’t do? I am a total slow cooker convert – so sorry to have ever doubted you and I hope you enjoy your new place in the front of our cooking gadget cabinet. A fondu set you are not.
Indian Lamb & Spinach Curry (adapted from Meals in Minutes Slow Cooker)
Serves 3 and was made in a 3.5 quart slow cooker
2 1/2 tbsp Canola oil
1 chopped yellow onion
2 garlic cloves, minced
1 in ginger piece peeled and grated
2 tsp ground cumin
3/4 tsp cayenne pepper
3/4 tsp ground tumeric
1 cup beef broth
1 1/2 lbs boneless leg of lamb cut into 1-inch cubes
3 cups baby spinach
1 cup plain yogurt
In a large frying pan over medium-high heat, warm the oil. Add the onions and garlic and saute until golden, about 5 minutes. Stir in the ginger, cumin, cayenne, and tumeric and saute until fragrant, about 30 seconds longer. Pour in the broth, raise the heat to high, and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. When the broth comes to a boil, remove the pan from the heat.
Put the lamb in the slow cooker and sprinkle with 1/2 tbsp salt. Pour in the contents of the frying pan. Cover and cook on the high-heat setting for 4 hours (or the low heat for 8 hours).
Add the baby spinach to the curry and cook, stirring occasionally, until the spinach is wilted, about 5 minutes. Just before serving stir in 2/3 cups of the yogurt into the curry. Season to taste with salt. Spoon the curry into shallow bowls and serve, passing the remaining yogurt at the table. The hubby and I had some rice with our curry but you could totally enjoy it as is as well.