Parsnip and Lamb Curry with Spinach:

• 1 yellow onion finely chopped, large
• 3 parsnip peeled and chopped into 1.5-inch pieces, large
• 6 cloves garlic minced
• 2 pounds lamb stew meat
• 1 coconut milk 14-ounce can, full-fat
• 1 cup chicken broth
• 1 tablespoon cumin ground
• 1 tablespoon ground coriander
• 2 teaspoons paprika
• ¼ teaspoon ground cayenne pepper or to taste
• ¼ teaspoon ground cardamom optional
• 2 teaspoons Turmeric peeled and grated, fresh
• 1 tablespoon ginger peeled and grated, fresh
• 1 tablespoon yellow curry powder
• 1 teaspoon salt or to taste, sea salt
• 1 cup Greek yogurt plus more for serving, whole milk
• 5 ounces baby spinach
• 1 cup cilantro chopped, fresh

Aromatic Quinoa For Serving:

• 1 1/2 cups dry uncooked quinoa, or rice of choice
• 3 cups chicken broth
• 1/8 teaspoon salt or to taste, sea salt
• saffron optional, threads, small pinch
• 1 cup dried cranberry or golden raisins