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Serve this flavorful curried lamb with
Basmati
Rice, Corn
& Cumin Raita and flat bread such as Chapatis.
Curried Lamb
- 1/3 cup dried onion flakes
3 tablespoons vegetable oil
2 tablespoons ground coriander
1 tablespoon ground cardamom
1 1/2 teaspoons ground cumin
1 teaspoon ground ginger
1 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
2 pounds lamb, cut into 1/2-inch dice
2 cups beef broth
1 (8-ounce) container plain yogurt (1 cup)
1 tablespoon lemon juice
- Soak dried onion flakes in water until
soft, or about 5 minutes; drain.
- Heat oil in a large skillet over medium-high
heat. When hot, but not smoking, add rehydrated onions and sauté
until golden, about 4 minutes. Reduce heat to low and stir in
coriander, cardamom, cumin, ginger, turmeric, salt, garlic powder,
pepper and cayenne pepper; stir for 1 minute.
- Increase heat to medium-high and stir
in lamb. Sauté until browned, about 7 minutes. Add beef
broth bring to a boil, cover and reduce heat. Simmer for 20 minutes.
Remove cover and simmer 20 more minutes, or until sauce thickens.
Stir in yogurt and lemon juice. Serve warm.
Makes 6 servings.
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