Ghormeh Sabzi (Persian Green Stew)

 Prep time:  35 minutes

Cook time:  8.5 hrs on Low, 4.5 hrs on High

1.5 lbs boneless leg of lamb, cut into 1-inch cubes

1 tsp ground turmeric

3/4 tsp salt, divided

1/2 tsp curry powder

1/2 tsp ground black pepper, divided

2 Tbsp olive oil, divided

2 medium onions, chopped

1 bag (5oz) fresh baby spinach, chopped

2 cups chopped fresh Italian parsley

1 cup chopped fresh cilantro

6 green onions, green part only, chopped

1.5 cups beef broth

1 can (15oz) cannellini beans, drained and rinsed

2 Tbsp fresh lime juice

3 cups hot cooked basmati rice

1. Coat inside of slow cooker with nonstick cooking spray.
2. Combine lamb, turmeric, 1/2 tsp salt, curry powder and 1/4 tsp 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.  Transfer to slow cooker.  Repeat with remaining lamb.  Add onions and remaining 1 Tbsp oil to skillet;  cook 6-7 minutes or until onions are starting to brown.  Stir in spinach, parsley, cilantro, and green onions; cook and stir 2 minutes or until wilted.  Add to lamb in slow cooker; pour broth over all.
3. Cover; cook on Low 8 hours or on High 4 hours.  Add beans.  Cover; cook on High 30 minutes.  Turn off heat.  Stir in lime juice, remaining 1/4 tsp salt and 1/4 tsp pepper.  Serve over rice.