This recipe can be made in a 5-quart slow cooker.
Monica Bhide, author of the upcoming "Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen" (Simon & Schuster, April 2009), loves to make this stew for her family on cold winter nights. Her Dutch-oven recipe has been adapted here for the slow cooker. For a heartier version add a--- to 15-ounce can of cannellini beans and a--- to 15-ounce can of fire-roasted tomatoes.
Serve over steamed white rice.
- 2 tablespoons vegetable oil
- 3 pounds boneless leg of lamb, trimmed of excess fat, then cut into bite-size chunks
- 2 medium cloves garlic, minced
- 2 teaspoons minced ginger root (from 1-inch piece peeled ginger root)
- 1 small butternut squash (1 to 2 pounds), peeled and cut into bite-size pieces (may substitute 2 cups pre-cut butternut squash pieces)
- 1 medium turnip (4 to 6 ounces), peeled and cut into bite-size chunks
- 1 tablespoon ground coriander
- 2 teaspoons mild or hot curry powder
- 1 teaspoon ground turmeric
- 1/4 to 1/2 teaspoon cayenne pepper, or to taste
- 1 teaspoon salt, or to taste
- 1 1/4 cups coconut milk (do not use low-fat)
- 1 1/2 cups low-sodium chicken broth
Heat the oil in a large skillet over medium-high heat. Add the lamb pieces and cook for 5 to 7 minutes, stirring to make sure the pieces are lightly browned on all sides.
Add the garlic and ginger; cook for 2 minutes, stirring frequently. Transfer the mixture to a 5-quart slow cooker.
Add the squash, turnip, coriander, curry powder, turmeric, cayenne and salt, stirring to mix well, then add the coconut milk and broth; stir to combine. Cook on LOW for 6 hours or until the lamb is falling-apart tender, stirring once or twice during cooking. Taste and add salt as needed. Serve hot.
From food writer Monica Bhide.
Tested by Candy Sagon.
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