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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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from cooking light, this is so tasty and easy to prepare. i made this for dinner with shrimp vindaloo, served with basmati rice Ingredients:
1 1/2 teaspoons ground cumin |
1 1/2 teaspoons ground coriander |
1 teaspoon ground ginger |
1 teaspoon chili powder |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/2 teaspoon ground turmeric |
1/4 teaspoon saffron thread |
1/4 teaspoon ground cloves |
1 1/2 lbs boneless leg of lamb, trimmed and cut into 1/2-inch cubes |
1 teaspoon canola oil |
1 cup less-sodium beef broth |
1/2 cup low-fat yogurt |
1/2 cup chopped fresh cilantro |
Directions:
1. Combine first 9 ingredients in a large zip-top plastic bag. Add lamb; seal and shake to coat. Refrigerator 8 hours or overnight.
2. Heat oil in a large saucepan over medium-high heat. Add lamb mixture; cook 4 minutes, stirring constantly. Add broth, scraping pan to loosen browned bits; bring to a boil. Cover, reduce heat, and simmer 1 hour. Increase heat to medium-high; partially cover and cook 1 hour or until lamb is tender.
3. Uncover and cook 5 minutes or until sauce thickens. Remove from heat; stir in yogurt and cilantro, serve over basmati rice.
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