YIELD: 4 to 6 servings | PREP TIME: 15 minutes
STOVETOP: about 1 hour | SLOW COOKER: 6 to 8 hours | PRESSURE COOKER: about 45 minutes
• 1 tablespoon coconut oil or ghee
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 teaspoons ground coriander
• 1½ teaspoons turmeric powder
• 1 teaspoon ground cardamom
• 1 teaspoon ground cumin
• ½ teaspoon cayenne pepper
• ½ teaspoon ground cinnamon
• ⅛ teaspoon ground mace
• Pinch of cloves
• 1 (14-ounce) can diced tomatoes or 1 pound fresh tomatoes
• 1 cup Basic Beef Broth
• 2 medium sweet potatoes, peeled and quartered
• 2 pounds boneless lamb stew meat
• 1 bunch spinach, stems discarded
1. Melt the oil in a large, heavy-bottomed pot over medium-high heat. When the oil is shimmering, add the onion. Cook for 6 to 8 minutes, stirring occasionally, until golden brown and softened.
2. In a small bowl, combine the garlic, ginger, and spices. Add this mixture to the browned onions and cook for about 20 seconds, stirring constantly, until very fragrant.
3. Add the tomatoes and broth to the pot, scraping up any browned bits that are stuck to the bottom of the pot. Coarsely puree the mixture with an immersion blender.
4. Add the sweet potatoes and lamb. Partially cover the pot, reduce the heat to low, and cook for 45 minutes to 1 hour, until the lamb is tender. Stir in the spinach and cook until it’s just wilted.
Slow Cooker Instructions: After completing Step 3, transfer the contents of the pot to a slow cooker. Add the sweet potatoes and lamb and cook on low for 6 to 8 hours, until the lamb is tender. Stir in the spinach and cook until it’s just wilted.
Pressure Cooker Instructions: Drain and discard the juice from the tomatoes and use just ½ cup of beef broth. After completing Step 3, transfer the contents of the pot to a pressure cooker. Add the sweet potatoes and lamb, secure the lid, and cook at high pressure for 25 minutes. Allow the pressure to release naturally for 10 minutes before opening the lid. Stir in the spinach and allow it to wilt.
Lower-Carb Modification: Use pumpkin instead of sweet potatoes.
