Curried Lamb

Title:
Curried Lamb

Yield:
6 Servings

Categories:
Indian,
Ethnic,
Main
Dishes,
Spicy,
Easy




Ingredients:





   1/3 c  Dried onion


     3 tb Vegetable oil


 1 1/2 ts Ground cumin


     1 ts Ground ginger


   1/2 ts Garlic powder


   1/8 ts Ground red pepper


     2 c  Beef stock


   1/4 c  Plain yogurt


          Freshly cooked rice


   1/4 c  Warm water


     2 tb Ground coriander


     1 tb Ground cardamom


     1 ts Turmeric


   1/4 ts Pepper


     2 lb 1" cubes lamb stew meat


          Salt


     1 ts Fresh lemon juice






 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.


 


 From the TWSU BBS, 316-689-3779, C. Burdsal, SYSOP


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmindian.zip