Categories: Slow Cooker
Ingredients
- 1 1/2 lbs. boneless leg of lamb, cut into 1-inch cubes
- 1 tsp ground turmeric
- 1/2 tsp salt
- 1/2 tsp curry powder
- 1/4 tsp black pepper
- 2 tbsp olive oil, divided
- 2 medium onions, chopped
- 5 oz. baby spinach, chopped
- 2 cups chopped fresh Italian parsley
- 1 cup chopped fresh cilantro
- 6 green onions (green parts only), chopped
- 1 1/2 cups beef broth
- 15 oz. can cannellini beans, rinsed and drained
- 2 tbsp lime juice
- 3 cups hot cooked basmati rice
- Naan bread
Directions
-
Coat inside of slow cooker with nonstick cooking spray.
-
Combine lamb, turmeric, salt, curry powder and pepper in large bowl. Heat 1 tbsp oil in large skillet over medium-high heat. Add half of lamb; cook and stir 4 minutes or until browned. Remove to slow cooker. Repeat with remaining lamb. Add onions and remaining 1 tbsp oil to skillet; cook 6 to 7 minutes or until onions are starting to brown. Stir in spinach, parsley, cilantro and green onions; cook and stir 2 minutes or until spinach is wilted. Add to lamb in slow cooker; pour broth over all.
-
Cover; cook on LOW 8 hours. Add beans. Cover; cook on HIGH 30 minutes. Turn off heat. Stir in lime juice. Serve with rice and naan.