Curried Lamb


  • 2 lbs 1 inch cubes lamb stew meat
  • 2 Tbsp ground coriander
  • 2 cup beef stock
  • 1/3 cup dried onion
  • 1/4 tsp pepper
  • 1/4 cup warm water
  • 1/8 tsp ground red pepper
  • 3 Tbsp vegetable oil
  • 1 1/2 tsp ground cumin
  • salt to taste
  • 1 Tbsp ground cardamom
  • 1/4 cup plain yogurt
  • 1 tsp ground ginger
  • 1 tsp fresh lemon juice
  • 1 tsp turmeric
  • freshly cooked rice
  • 1/2 tsp garlic powder


Soak onion in water until soft about 5 minutes. Heat oil in large skillet over medium high heat. Add onion and sauté 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.

Submitted by: Recipe Group Member

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