Curried Lamb
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 1/2 teaspoons ground cumin ⓘ
- 1 tablespoon ground cardamom ⓘ
- 1 teaspoon ground ginger ⓘ
- 1 teaspoon ground turmeric ⓘ
- 1/2 teaspoon garlic powder ⓘ
- 1/4 teaspoon ground black pepper ⓘ
- 1/4 teaspoon cayenne pepper, or to taste ⓘ
- 2 cups beef stock ⓘ
- salt to taste ⓘ
- 1/4 cup plain yogurt ⓘ
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.
Nutrition & Diet Analysis (per serving)
939
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).