Curried lamb
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Dried onion |
| ¼ | cup | Warm water |
| 3 | tablespoons | Vegetable oil |
| 2 | tablespoons | Ground coriander |
| 1½ | teaspoon | Ground cumin |
| 1 | tablespoon | Ground cardamom |
| 1 | teaspoon | Ground ginger |
| 1 | teaspoon | Turmeric |
| ½ | teaspoon | Garlic powder |
| ¼ | teaspoon | Pepper |
| ⅛ | teaspoon | Ground red pepper |
| 2 | pounds | 1\" cubes lamb stew meat |
| 2 | cups | Beef stock |
| 1 | x | Salt |
| ¼ | cup | Plain yogurt |
| 1 | teaspoon | Fresh lemon juice |
| 1 | x | Freshly cooked rice |
Directions
Soak onion in water until soft about 5 minutes.
Heat oil in large skillet over medium high heat.
Add onion and saute until golden about 4 minutes.
Reduce heat to low add spices and stir 1 minute.
Add lamb to skillet. Increase heat to medium high and cook stirring frequently until meat is evenly browned 10 to 15 minutes.
Add stock and salt. Reduce heat to medium, cover and cook until meat is tender about 20 minutes. Simmer uncovered until sauce thickens about 20 minutes. Stir in yogurt and lemon juice. Serve immediately over cooked rice.