James's Curried Lamb
1/3 cup dried onion
1/4 cup warm water
3 tablespoons vegetable oil
2 tablespoons ground coriander
1 1/2 teaspoons ground cumin
1 tablespoon ground cardamom
1 teaspoon ground ginger
1 teaspoon turmeric
1/2 teaspoon garlic powder
1/8 teaspoon ground red pepper
2 pounds lamb stew meat, cut into 1 inch cubes
2 cups beef stock
salt
1/4 cup plain yogurt
1 teaspoon fresh lemon juice
freshly cooked rice
Soak onion in water until soft about 5 minutes. Heat oil in large skillet over
medium high heat. Add onion and saute until golden about 4 minutes. Reduce heat
to low add spices and stir 1 minute. Add lamb to skillet. Increase heat to
medium high and cook stirring frequently until meat is evenly browned 10 to 15
minutes. Add stock and salt. Reduce heat to medium, cover and cook until meat is
tender about 20 minutes. Simmer uncovered until sauce thickens about 20 minutes.
Stir in yogurt and lemon juice. Serve immediately over cooked rice. Serves 6.
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