Curried Lamb

Submitted 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."

 

• Ingredients: 17
• Serves: 6

ingredients

• 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
• salt
• 1⁄4 cup plain yogurt
• 1 teaspoon fresh lemon juice
• rice, hot freshly-cooked

directions

1. Soak onion in water until soft about 5 minutes.
2. Heat oil in large skillet over medium high heat, and add the onion and saute until golden about 4 minutes.
3. 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.
4. 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.
5. Add stock and salt, reduce temperature to medium, cover, and simmer until meat is tender, about 20 minutes.
6. Uncover and simmer an additional approx 20 minutes until the sauce is thickened to desired consistency.
7. Stir in yogurt and lemon juice and serve immediately over cooked rice.

Reviews

[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!

 

[Cook In Northwest]

I'm re-writing my review based on hubby's reaction to this served the second time. I had fresh cardamom, and I think that altered the taste enough for him to dislike it. I followed the recipe except I left out the lemon juice because I remembered not caring for it the first go-round. I also altered the order of cooking things. I added the spices after browning the meat, because last time they really burned in the pan. This way, they still got "bloomed" but not burned. My recommendation is to reduce the amount of cardamom if you have fresh (it loses its' potency rather quickly.) I should have cut it at least in half. The first time I cooked it in the crock pot, this time on the stove. Either way is fine, but you MUST brown the meat to get the best flavor.

 

[*Parsley*]

Wonderful flavor and it smelled sooooo good while simmering. I made this using fresh onions and garlic, but made no other changes. I garnished with some chopped fresh cilantro. Delicious! Thanx for posting.

 

[mail lady 2]

I added cilantro fresh garlic and jalepeno to add some heat it was great.

 

[messystation]

I really wanted to make this, but all I had was lamb chops, so I cut the meat off the bone and cooked it about half the time. I took the lamb out and boiled the sauce with some flour to get it nice and thick because we were serving it over Afghani bread. I was afraid to add more cayenne because I have never cooked anything like this, but I would say that doubling the cayenne is definitely in order.