I cannot tell you how lovely my house smells right now. Like spices and roasting meat. Warm, rich, aromatic. This is the smell of the lamb and kale curry simmering in my crock pot since this morning.
In the past, I’ve cooked my curries on the stove, but I love the way a roast will just fall apart after slow cooking, so I decided to switch it up and do my first crock pot curry.
This particular dish is called “Saag Gosht.” The word “saag” refers to leafy greens. You can use any kind of leafy green for this curry, like mustard or spinach, but I have lots of kale right now, so that’s what I’m using. “Gosht” simply means “meat.” The word “curry” actually means “spice mix.” Stores often sell “curry powder,” but curry is not a spice. Curry powder is a blend of spices. So any blend of spices can be called a curry.
This particular curry uses 12 spices.
Lamb & Kale Curry
First, thaw a lamb roast (or a beef roast if you can’t get lamb). You can buy pastured meat here. I used a lamb ham roast, so I’ve got a bit of bone in there, as well. When the meat is thawed, either use it whole or cut it into large chunks. I cut mine into large chunks for easy serving later.
Dice a large onion, and sauté it in a skillet with 3 TBSP ghee or coconut oil. Add the following spices, along with the onion:
- – 1/4 tsp ground cloves OR 6 whole cloves (buy here)
- – 1/4 tsp ground cardamom OR 6 cardamom pods (buy here)
- – 2 cinnamon sticks OR 1/2 tsp ground cinnamon (buy here)
- – 1/4 tsp ground black pepper OR 10 black peppercorns (buy here)
- – 4 cassia leaves (Indian bay leaves)
Cook the onion with the spices until it is a light golden brown. Then, add the following:
- – 1-1/2 tsp ground cumin (buy here)
- – 2 tsp ground coriander (buy here)
- – 3 tsp garam masala (buy here)
- – 1/2 tsp turmeric (buy here)
- – 1 tsp paprika (buy here)
Fry for 30 seconds. Then, pour all the onion mixture into the crock pot.
Add more oil/ghee to your pan, if needed, and sear the meat on all sides. When the meat is nicely browned, add it to the crock pot.
Next, add the following to the crock:
- – 3 inches minced ginger root
- – 4 garlic cloves (or more), minced
- – 3/4 cup plain yogurt or kefir
- – 2 cups bone broth or water
Cook on low for around 10 hours.
This dish is sure to warm your insides. We ate it with a side of parippu lentils, and the stew itself is even better the next day after the spices have melded even more. Mmmm….
Oh! Annnnnnnnnnnnnnnddddddddddddd cue GELATIN!