Lamb Korma with Spinach

A korma is an Indian dish of meat or vegetables braised in a minimal amount of liquid. This version, although very simple, is delicious and benefits from the addition of spinach and yogurt to enrich the sauce. Serve with fluffy rice, preferably basmati, a steamed vegetable and Indian bread.

Lamb Korma with Spinach
Serves 6
Print
Ingredients
  1. Large (approx. 5 quart) slow cooker
  2. 2 tbsp oil 30 mL
  3. 2 lb boneless lamb shoulder roast, trimmed, cut into 1-inch (2.5 cm) cubes, and patted dry 1kg
  4. 2 onions, finely chopped
  5. 4 cloves garlic, minced
  6. 2 tbsp minced gingerroot 30 mL
  7. 4 cardamom pods, split
  8. 1 tbsp ground turmeric 15 mL
  9. 1 tbsp mustard seeds 15 mL
  10. 1 tsp salt 5 mL
  11. 1⁄2 tsp cracked black peppercorns 2 mL
  12. 1⁄4 cup water 60 mL
  13. 1 to 2 long red or green chiles, minced
  14. 1 lb 500 g fresh spinach, washed, stems removed, and finely chopped or 1 package (10 oz/300g)
  15. 1⁄2 cup yogurt 125 mL
  16. Hot cooked rice
Instructions
  1. 1. 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.
  2. 2. 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.
  3. 3. Transfer mixture to 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.
  4. 4. Stir in chile pepper to taste. Add spinach and stir well, pushing 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.
  5. Serves 6 to 8
  6. Variation
  7. Beef Korma with Spinach: Substitute 2 lbs (1 kg) stewing beef for the lamb.
Notes
  1. Tips
  2. If you are halving this recipe, be sure to use a small (2 to 31⁄2 quart) slow cooker.
  3. Long red or green chiles are about the size of a baby finger. The green variety has been described as a “skinny jalapeño.”
  4. Make Ahead
  5. Complete Step 2, heating 1 tbsp (15 mL) oil in pan before softening onions. Cover and refrigerate mixture for up to 2 days. When you’re ready to cook, complete the recipe.
Judith Finlayson https://judithfinlayson.com/
Posted in Beef, Pork & Lamb, Gluten-Free, Recipes.

judithfinlayson

Leave a Reply

Your email address will not be published. Required fields are marked *