Description
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
- 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
Instructions
- 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, 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