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

1. Coat inside of slow cooker with nonstick cooking spray.

2. 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.

3. 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.

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