Recipe by Julesong
We don't have lamb for dinner very often - usually when we do, it's a traditional leg of lamb when my mother is visiting. This, however, is a nice, simple, and easily-made variation for when you find less expensive cuts of lamb.
Top Review by Katharina
Excellent! My husband and I thought it was very tasty (and he is normally not a fan of lamb.) We have had it twice, once with rice and once with rotini pasta, and the sauce is perfect for the rotini. I used non-fat plain yogurt and it worked fine. Definitely a keeper!
- 1⁄3 cup dried onion (dried minced onion)
- 1⁄4 cup water
- 3 tablespoons vegetable oil
- 2 tablespoons coriander, ground
- 1 1⁄2 teaspoons cumin, ground
- 1 tablespoon cardamom, ground
- 1 teaspoon ginger, ground
- 1 teaspoon turmeric
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon pepper, freshly ground black pepper
- 1⁄8 teaspoon red pepper, ground (cayenne, to taste)
- 2 lbs lamb stew meat (in 1" cubes)
- 2 cups beef stock
- 1⁄4 cup plain yogurt
- 1 teaspoon fresh lemon juice
- rice, hot freshly-cooked
Directions See How It's Made
- Soak onion in water until soft about 5 minutes.
- Heat oil in large skillet over medium high heat, and add the onion and saute until golden about 4 minutes.
- Reduce heat to low, then add coriander, cumin, cardamom, ginger, tumeric, garlic powder, freshly ground black pepper, and ground red pepper (cayenne), and stir 1 minute.
- Add the cubed lamb meat to skillet, then increase the temperature to medium-high and cook, stirring frequently, until meat is evenly browned, about 10 to 15 minutes.
- Add stock and salt, reduce temperature to medium, cover, and simmer until meat is tender, about 20 minutes.
- Uncover and simmer an additional approx 20 minutes until the sauce is thickened to desired consistency.
- Stir in yogurt and lemon juice and serve immediately over cooked rice.