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Curried Lamb

 

28

Yield

6

servings

Prep

10

min

Cook

65

min

Ready

75

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

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
*
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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 120g (4.2 oz)
Amount per Serving
Calories 12355% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 166mg 7%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 6%
Sugars g
Protein 6g
Vitamin A 1% Vitamin C 3%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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