Name: Curried Lamb
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Vegetable oil, or as needed - 2 tablespoons; Cubed lamb stew meat - 2 pounds; Vegetable oil - 2 tablespoons; Onion, chopped - 1; Ground coriander - 2 tablespoons; Ground cumin - 1 ½ teaspoons; Ground cardamom - 1 tablespoon; Ground ginger - 1 teaspoon; Ground turmeric - 1 teaspoon; Garlic powder - ½ teaspoon; Ground black pepper - ¼ teaspoon; Cayenne pepper, or to taste - ¼ teaspoon; Beef stock - 2 cups; Salt to taste - 2 cups; Plain yogurt - ¼ cup; Lemon juice - 1 teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Curried Lamb

1. Vegetable oil, or as needed - 2 tablespoons

2. Cubed lamb stew meat - 2 pounds

3. Vegetable oil - 2 tablespoons

4. Onion, chopped - 1

5. Ground coriander - 2 tablespoons

6. Ground cumin - 1 ½ teaspoons

7. Ground cardamom - 1 tablespoon

8. Ground ginger - 1 teaspoon

9. Ground turmeric - 1 teaspoon

10. Garlic powder - ½ teaspoon

11. Ground black pepper - ¼ teaspoon

12. Cayenne pepper, or to taste - ¼ teaspoon

13. Beef stock - 2 cups

14. Salt to taste - 2 cups

15. Plain yogurt - ¼ cup

16. Lemon juice - 1 teaspoon

How to cook deliciously - Curried Lamb

1. Stage

Heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat. Cook the lamb meat in batches until browned on all sides, using additional oil as necessary, about 3 minutes per batch. Set aside. Heat the remaining 2 tablespoons of vegetable oil in the Dutch oven over medium heat. Stir in the onions; cook until tender and golden brown, about 10 minutes. Add the coriander, cumin, cardamom, ginger, turmeric, garlic powder, black pepper, and cayenne pepper; cook and stir until the spices are fragrant, about 1 minute.

2. Stage

Return the lamb to the Dutch oven; pour in the beef stock and season with salt to taste. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until the lamb is very tender, about 1 hour.

3. Stage

Once the lamb is very tender, remove the lid, and cook until the sauce thickens slightly, about 20 minutes. Stir in the yogurt and lemon juice before serving.