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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Serve with rice, chutney and chappatis. Do other EastIndian dishes if you wish Like a nice lentil dish. Make the day ahead and reheat. Freezes well too Ingredients:
2 lbs cubed trimmed leg of lamb (1 cubes) |
1 large onion, chopped |
1 teaspoon fresh grated ginger |
2 cloves garlic, minced |
1 teaspoon chili powder |
1 teaspoon coriander |
2 teaspoons cumin |
1 teaspoon garam masala |
1 teaspoon mustard powder |
1 teaspoon turmeric |
1/4 teaspoon ground cardamom |
2 tablespoons fresh lemon juice |
1 cup water |
salt and pepper |
1/2 cup plain low-fat yogurt |
Directions:
1. Combine all the spices, mix well.
2. Toss with the onion and the lamb.
3. Place all the ingredients except the yogurt into a large skillet and simmer covered for apprx 1 1/2 hours or until the lamb is tender, add a bit more water if necessary.
4. Stir in the yogurt.
5. Serve.
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