Wednesday, August 24, 2016

curried lamb


  • 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


    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.

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