I am really working on eating healthier by incorporating more Paleo, Primal, and Gluten-free recipes into my diet. I bought the book The 163 Best Paleo Slow Cooker Recipes by Judith Finlyason, and have tried several recipes. They have all been quite good so far, but my family’s favorite is the Lamb Korma with Spinach recipe. I did make modifications to it, and I think it makes this recipe taste even better.
In case you don’t know,a Korma is an Indian dish of meat or vegetables braised in a minimal amount of liquid. I’m not really sure you could call my version a Korma, since I did add liquid to it.
2 TBSP Ghee
2 lb boneless lamb( I used leg of lamb the last time I made it and took the meat off the bone. It was cheaper at the store)
2 onions diced
4 cloves garlic, finely chopped
3 or 4 carrots peeled and chopped into small pieces
3 or 4 stalks of celery chopped
1/2 cup chopped mushrooms
2 tbs finely chopped flat leaf parsley
2 tbsp finely chopped ginger root
1/2 jar of kalmata pitted black olives, whole
salt to taste
nutmeg to taste
cumin to taste
1 cup white wine for de-glazing
1 to 2 cups either chicken or beef broth
1 to 2 packages of baby spinach
- In a skillet, melt the ghee over medium to medium-high heat. Add the lamb in batches, and brown. Takes about 4 minutes per side. Transfer the lamb to the crock pot.
- Now add the onions and cook them until they are softened. Then add the carrots, the celery, mushrooms, ginger root, parsley, and black olives.
- Put in 1 cup of wine to deglaze the pan and continue to cook for another 4 to 5 minutes.
- Transfer the vegetables to the slow cooker and add the salt, cumin, and nutmeg. Add the chicken or beef stock and stir. Cover and cook on Low for 7 to 8 hours or on high for 4 to 5 hours.
- Add the spinach, cover and cook for 20 minutes. Dish the Lamb Korma, add Greek yogurt and enjoy!