curried lamb

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil, or as needed
• 2 pounds cubed lamb stew meat
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 tablespoons ground coriander
• 1 1/2 teaspoons ground cumin
• 1 tablespoon ground cardamom
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper, or to taste
• 2 cups beef stock
• salt to taste
• 1/4 cup plain yogurt
• 1 teaspoon lemon juice

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 45 mins

Ready Time: 2 hrs 5 mins


• 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.
• 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.
• 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.