Ingredients:
2 tbs vegetable oil, or as needed
2 lbs cubed lamb stew meat
2 tbs vegetable oil
1 onion, chopped
2 tbs ground coriander
1 1/2 tsp ground cumin
1 tbs ground cardamom
1 tsp ground ginger
1 tsp ground turmeric
1/2 tsp garlic powder
1/4 tsp ground black pepper
1/4 tsp cayenne pepper, or to taste
2 cups beef stock
Salt to taste
1/4 cup plain yogurt
1 teaspoon lemon juice
Directions:
1. Heat 2 tbs 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 tbs 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. 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. Once the lamb is tender remove the lid and cook until sauce thickens slightly, about 20 minutes. Stir in the yogurt and lemon juice before serving.
Serve over rice.
Yield: 6 Servings
Amount Per Serving:
Total Fat: 18.2g Cholesterol: 99mg Total Carbs: 8.2g
Sodium: 203mg Dietary Fiber: 2.4g Protein: 33.5g