Curried Lamb

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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.

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Steps

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Soak onion in water until soft about 5 minutes.

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Heat oil in large skillet over medium high heat , and add the onion and saute until golden about 4 minutes.

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Reduce heat to low , then add coriander , cumin , cardamom , ginger , tumeric , garlic powder , freshly ground black pepper , and ground red pepper , and stir 1 minute.

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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.

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Add stock and salt , reduce temperature to medium , cover , and simmer until meat is tender , about 20 minutes.

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Uncover and simmer an additional approx 20 minutes until the sauce is thickened to desired consistency.

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Stir in yogurt and lemon juice and serve immediately over cooked rice.

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Ingredients

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dried onion, water, vegetable oil, coriander, cumin, cardamom, ginger, turmeric, garlic powder, pepper, red pepper, lamb stew meat, beef stock, salt, plain yogurt, fresh lemon juice, rice