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Curried Lamb

ethnic, main dish

1/3 cup dried onion
3 tablespoon vegetable oil
1 1/2 teaspoon ground cumin
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/8 teaspoon ground red pepper
2 cup beef stock
1/4 cup plain yogurt
1 single freshly cooked rice
1/4 cup warm water
2 tablespoon ground coriander
1 tablespoon ground cardamom
1 teaspoon tumeric
1/4 teaspoon pepper
2 lb 1 cubes lamb stew meat
1 single salt
1 teaspoon fresh lemon juice

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.

Yield: 6 servings

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