Curried Lamb
Yield
6 servingsPrep
10 minCook
65 minReady
75 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
onions
dried |
|
| ¼ | cup |
water
warm |
|
| 3 | tablespoons |
vegetable oil
|
|
| 2 | tablespoons |
coriander
ground |
|
| 1 ½ | teaspoons |
cumin
ground |
|
| 1 | tablespoon |
cardamom seeds
ground |
|
| 1 | teaspoon |
ginger
ground |
|
| 1 | teaspoon |
turmeric
|
|
| ½ | teaspoon |
garlic powder
|
|
| ¼ | teaspoon |
black pepper
|
|
| ⅛ | teaspoon |
red pepper flakes
ground |
|
| 2 | pounds |
lamb stew meat
1 inch cubes |
*
|
| 2 | cups |
beef stock
prefer veal stock if possible |
|
| 1 | x |
salt
|
*
|
| ¼ | cup |
yogurt, plain
|
|
| 1 | teaspoon |
lemon juice
fresh |
|
| 1 | x |
rice, cooked
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
onions
dried |
|
| 59 | ml |
water
warm |
|
| 45 | ml |
vegetable oil
|
|
| 3E+1 | ml |
coriander
ground |
|
| 7.5 | ml |
cumin
ground |
|
| 15 | ml |
cardamom seeds
ground |
|
| 5 | ml |
ginger
ground |
|
| 5 | ml |
turmeric
|
|
| 2.5 | ml |
garlic powder
|
|
| 1.3 | ml |
black pepper
|
|
| 0.6 | ml |
red pepper flakes
ground |
|
| 907.2 | g |
lamb stew meat
1 inch cubes |
*
|
| 473 | ml |
beef stock
prefer veal stock if possible |
|
| 1 | x |
salt
|
*
|
| 59 | ml |
yogurt, plain
|
|
| 5 | ml |
lemon juice
fresh |
|
| 1 | x |
rice, cooked
|
*
|
Directions
Soak onion in water until soft about 5 minutes.
Heat oil in large skillet over medium high heat.
Add onion and sauté 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.
