Needed Diversion: Crock Pot Indian Lamb and Spinach Curry

I love crock pot meals (despite never being quite as set-it-and-forget-it as advertised) and felt compelled to pull out my machine and try something new. Recent personal developments provided an opportunity to use some cooking as a needed diversion. I've made most other types of ethnic meals to some level of success but never attempted Indian until today. Curry fever is expanding in my life.

Servings: Serves 6–8

Ingredients

• 1/3 cup canola oil
• 3 yellow onions , chopped
• 4 cloves garlic , peeled and minced
• 1 (2-inch) piece of ginger , peeled and grated
• 2 tsp. ground cumin
• 1 1/2 tsp. cayenne pepper
• 1 1/2 tsp. ground turmeric
• 2 cups beef broth , preferably high quality
• 3 pounds boneless leg of lamb , cut into 1-inch cubes
• Salt
• 6 cups baby spinach
• 2 cups plain full-fat yogurt

Directions

Note: For an easy mint pilaf to serve with the curry, steam 2 cups basmati rice; just before serving, add about 3 tablespoons minced fresh mint. Fluff mint and rice together with a pair of forks.

In a large frying pan over medium-high heat, warm oil. Add onions and garlic, and sauté until golden, about 5 minutes. 

Stir in ginger, cumin, cayenne, and turmeric and sauté until fragrant, about 30 seconds.

 Pour in broth, raise heat to high, and deglaze the pan, stirring to scrape up the browned bits on the bottom. When broth comes to a boil, remove pan from heat.

Put lamb in a slow cooker, and sprinkle with 1 tablespoon salt.

Add contents of frying pan. Cover and cook on high-heat setting for 4 hours or low-heat setting for 8 hours.

Add baby spinach to pot and cook, stirring occasionally, until spinach is wilted, about 5 minutes.

Just before serving, stir in 1 1/3 cups yogurt.

  Season to taste with salt (like, a lot). Spoon into shallow bowls and serve, passing remaining yogurt to add as a garnish.

Et Voila.

To the curry I also made some rice in the rice cooker with a little bit of butter, olive oil, and fresh-chopped mint. They complimented each other well. The meal was pretty good but lacking something to make it really great. We'll see how the leftover taste and see if I can put my finger on it.

Per Oprah (http://www.oprah.com/food/For-the-Crock-Pot-Indian-Lamb-and-Spinach-Curry)

Restaurant Review: Le Grenier

Upon seeing news of a new French restaurant on H St. NE, I was eager to check it out. Le Grenier, at 502 was a good experience but they may need some tweeks. 

First off, the space is a little shabby-chic and reminded me of Granville Moore's but with more 'artistic' use of picture frames and mirrors. The front door opens into the main dining room and looking straight up, you see all the way the the ceiling rafters. Kind of a cool effect but it's gonna be a bitch to heat this place. 

Our party of four was promptly seated and one of the 'booths' along the wall. It wasn't exactly a booth in that the bench that made the wall-side part of the table was made from an old headboard, another nice touch. However, instead of cushions, pillows are piled up between the table and the headboard which made for a more involved seating than desired. 

We shared a bottle of wine and after a short view of the menu placed an order for escargot. When i think French I think escargot and foie gras so I had to get one of the two. The escargot arrived already shelled and  was seasoned to an overpowering degree.The garlic and pesto flavor stayed on our palate until well into the main course; I would have preferred it be a bit more subtle.

For the main, I ordered the veal roast with barley and got to taste the duck breast with risotto. The veal was tender and juicy and very flavorful. The al dente barley provided a good contrast to the meat and they complimented each other well and certainly fit the season. The duck was succulent but the risotto was a bit rich. The rest of the table ordered the hangar steak and a not-quite bouillabaise that they both enjoyed. 

In addition, the service was excellent. They need to finish building out their website as it states very little and the menu there does not match what was available in the restaurant. I'm certainly willing to give it another go.

Last PT

After 10 weeks of Physical Therapy, the Insurance has run out. They determined that I have gotten back to a functional level of ability. Although I am nowhere near where I was before the surgery, and cannot even try running yet, United Healthcare patted me on the ass and told me to get on out there.

I've come a long way in recovery and that's a good thing. Shira gave me a list of things that I will need to continue to work on in order to continue re-habbing the hip as well as in an attempt to better the mechanics of my legs to try and prevent injury. Here it is:

Hands and knees rocking 20x
Clam shells with band 20-30x
Sideways and backwards diagonal walking 2-3 laps
Single leg Terminal Knee Extensions (TKE) 2x15
Donkey Kicks (not punches) with weight 2x10 - 2x15
3-way step touches 6" step 15x
Hip 4-ways with band 20x
Ball hamstring curl and bridge, front plank knees to chest 2x10
Single leg balance and windmill (opposite side reach and touch) 10x
Straight-leg raises 2x10 - 2x20
Lunges forward and sideways
Adduction walk
Planks - walkout on ball

And once I get the green light from Dr. Parker to commence running, I was given this protocol:
Level 1: .1 mile walk / .1 mile jog; x 10
Level 2: .1 mile walk / .2 mile jog; 2 mile total
Level 3: .1 mile walk / .3 mile jog; 2 mile total
Level 4: .1 mile walk / .4 mile jog; 2 mile total
Level 5: Job full 2 miles
Level 6: Increase workout to 2.5 miles
Level 7: Increase workout to 3 miles
Level 8: Alternate running/jogging every .25 miles

2-day rest between workouts for the first two weeks
No more than 2 levels per week
2 days rest between levels 1,2, and 3
1 day rest between levels 4-8

If sore during warm-up, take 2 days off and drop 1 level
If sore during workout, take 1 day off and drop 1 level
If sore after workout, stay at same level