CURRIED LAMB
Servings: 6
3 tablespoons Vegetable oil
1/3 cup Chopped onions
1 1/2 teaspoons Ground cumin
1/2 teaspoon Garlic powder
2 tablespoons Ground coriander
1 teaspoon Turmeric
1 teaspoon Ground ginger
1/8 teaspoon Ground red pepper
1 tablespoon Ground cardamom
1/4 teaspoon Pepper
2 pounds 1" cubes lamb stew meat
2 cups Beef stock
Salt
1 teaspoon Fresh lemon juice
1/4 cup Plain yogurt
Freshly cooked rice
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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