Title: Curried Lamb
Categories: Indian Ethnic Entree Spicy Easy
Yield: 6 Servings
| 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.