| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

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

1. Soak dried onion flakes in water until soft, or about 5 minutes; drain.
2. 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.
3. 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.