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Prep Time: 20 Minutes Cook Time: 105 Minutes |
Ready In: 125 Minutes Servings: 6 |
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Your basic lamb curry, very easy to throw together and perfect for the slow cooker. Serve over basmati rice with warmed pitas. Ingredients:
2 tablespoons vegetable oil, or as needed |
2 pounds cubed lamb stew meat |
2 tablespoons vegetable oil |
1 onion, chopped |
2 tablespoons ground coriander |
1 1/2 teaspoons ground cumin |
1 tablespoon ground cardamom |
1 teaspoon ground ginger |
1 teaspoon ground turmeric |
1/2 teaspoon garlic powder |
1/4 teaspoon ground black pepper |
1/4 teaspoon cayenne pepper, or to taste |
2 cups beef stock |
salt to taste |
1/4 cup plain yogurt |
1 teaspoon lemon juice |
Directions:
1. Heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat. Cook the lamb meat in batches until browned on all sides, using additional oil as necessary, about 3 minutes per batch. Set aside. Heat the remaining 2 tablespoons of vegetable oil in the Dutch oven over medium heat. Stir in the onions; cook until tender and golden brown, about 10 minutes. Add the coriander, cumin, cardamom, ginger, turmeric, garlic powder, black pepper, and cayenne pepper; cook and stir until the spices are fragrant, about 1 minute.
2. Return the lamb to the Dutch oven; pour in the beef stock and season with salt to taste. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until the lamb is very tender, about 1 hour.
3. Once the lamb is very tender, remove the lid, and cook until the sauce thickens slightly, about 20 minutes. Stir in the yogurt and lemon juice before serving.
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