Dukan Diet

Crock Pot Parsnip and Lamb Curry with Spinach

Parsnip and Lamb Curry with Spinach:
• 1 large yellow onion, finely chopped
• 3 large parsnips, peeled and chopped into 1.5-inch pieces
• 6 cloves garlic, minced
• 2 pounds lamb stew meat
• 1 14-ounce can full-fat coconut milk
• 1 cup Saffron Road Lamb Broth
• 1 tablespoon ground cumin
• 1 tablespoon ground corriander
• 2 teaspoons paprika
• ¼ teaspoon cayenne pepper, or to taste
• ¼ teaspoon ground cardamom
• 2 teaspoons fresh turmeric, peeled and grated
• 2 tablespoons fresh ginger, peeled and grated
• 1 tablespoon yellow curry powder
• 1 teaspoon sea salt, or to taste
• 1 cup whole milk Greek yogurt, plus more for serving
• 5 ounces baby spinach
• 1 cup fresh cilantro, chopped
Aromatic Quinoa For Serving:
• 1.5 cups quinoa (or rice of choice)
• 3 cups Saffron Road Lamb Broth
• 1/8 teaspoon sea salt (or to taste)
• Small pinch saffron threads (optional)
• 1 cup dried cranberries or golden raisins

Prepare the Lamb Curry:
1. Add everything but the yogurt and baby spinach to a large (6-quart) crock pot, and stir very well (dont worry, the spinach will cook down).
2. Place the crock pot on the lowest heat setting, secure the lid, and allow curry to cook for 6 hours.
3. Add the Greek yogurt and spinach to the curry and stir well. Place the cover back on the crock pot and cook 1 more hour (still on the lowest setting).
Prepare the Aromatic Quinoa:
4. Add the lamb broth to a medium-sized pot and bring to a full boil.
5. Add the quinoa and salt, reduce the heat to low, and cover. Allow quinoa to cook for 25 to 35 minutes, or until most of the broth is absorbed.
6. Remove pot from heat, add the saffron threads and cranberries, and stir well to combine. Place the cover back on the pot and allow quinoa to sit for 10 minutes, allowing the quinoa to absorb any remaining liquid.
7. Serve Lamb curry with fresh chopped cilantro and aromatic quinoa. Enjoy!

Posted by badrun at 4:45 AM

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Labels: and, crock, curry, lamb, parsnip, pot, spinach, with