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Curried Lamb

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1/3 cup 20g / 0.7oz Dried onion

    2. 1/4 cup 59ml Warm water

    3. 3 tablespoons 45ml Vegetable oil

    4. 2 tablespoons 30ml Ground coriander

    5. 1 1/2 teaspoons 7 1/2ml Ground cumin

    6. 1 tablespoon 15ml Ground cardamom

    7. 1 teaspoon 5ml Ground ginger

    8. 1 teaspoon 5ml Turmeric

    9. 1/2 teaspoon 2 1/2ml Garlic powder

    10. 1/4 teaspoon 1 1/3ml Pepper

    11. 1/8 teaspoon 0.6ml Ground red pepper

    12. 2 lbs 908g / 32oz -- 1 Lamb stew meat

    13. 2 cups 474ml Beef stock Salt

    14. 1/4 cup 59ml Plain yogurt

    15. 1 teaspoon 5ml Fresh lemon juice Freshly cooked rice

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 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.

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