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Curried Lamb

  • 6servings
  • 75minutes
  • 123calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/3 cup onion dried

  2. 1/4 cup water warm

  3. 3 tablespoons vegetable oil

  4. 2 tablespoons coriander ground

  5. 1 1/2 teaspoons cumin ground

  6. 1 tablespoon cardamom seeds ground

  7. 1 teaspoon ginger ground

  8. 1 teaspoon turmeric

  9. 1/2 teaspoon garlic powder

  10. 1/4 teaspoon black pepper

  11. 1/8 teaspoon red pepper flakes ground

  12. 2 pounds lamb stew meat

  13. 1 inch cubes

  14. 2 cups beef stock prefer veal stock if possible

  15. 1 x salt

  16. 1/4 cup yogurt, plain

  17. 1 teaspoon lemon juice fresh

  18. 1 x rice, cooked*

Instructions Jump to Ingredients ↑

  1. Soak onion in water until soft about 5 minutes.

  2. Heat oil in large skillet over medium high heat.

  3. Add onion and sauté until golden about 4 minutes.

  4. Reduce heat to low add spices and stir 1 minute.

  5. Add lamb to skillet.

  6. Increase heat to medium high and cook stirring frequently until meat is evenly browned 10 to 15 minutes.

  7. Add stock and salt.

  8. Reduce heat to medium, cover and cook until meat is tender about 20 minutes.

  9. Simmer uncovered until sauce thickens about 20 minutes.

  10. Stir in yogurt and lemon juice.

  11. Serve immediately over cooked rice.

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