Curried Lamb

Name: Curried Lamb
Total time: 125
Yield: 6
Ingredients: 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 ½ teaspoons ground cumin; 1 tablespoon ground cardamom; 1 teaspoon ground ginger; 1 teaspoon ground turmeric; ½ teaspoon garlic powder; ¼ teaspoon ground black pepper; ¼ teaspoon cayenne pepper, or to taste; 2 cups beef stock; salt to taste; ¼ cup plain yogurt; 1 teaspoon lemon juice

Recipe by Galley Wench from allrecipes.com

Dinner 2 Hr. 5 Mins.

Ingredients

6 servings

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2 tablespoons vegetable oil, or as needed
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2 pounds cubed lamb stew meat
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2 tablespoons vegetable oil
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1 onion, chopped
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2 tablespoons ground coriander
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1 ½ teaspoons ground cumin
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1 tablespoon ground cardamom
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1 teaspoon ground ginger

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1 teaspoon ground turmeric
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½ teaspoon garlic powder
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¼ teaspoon ground black pepper
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¼ teaspoon cayenne pepper, or to taste
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2 cups beef stock
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salt to taste
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¼ cup plain yogurt
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1 teaspoon lemon juice

Instructions

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.