Curry-Flavored Lamb

Ingredients 0/16

Directions

Gently heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat. Brown the lamb in batches, adding more oil if needed, about 3 minutes per batch, then set the meat aside. Next, lower the heat to medium and add the remaining 2 tablespoons of oil. Toss in the onions and cook them gently until they turn soft and golden, which should take around 10 minutes. Stir in all the spices—coriander, cumin, cardamom, ginger, turmeric, garlic powder, black pepper, and cayenne—and cook everything together for about a minute until you can really smell the spices. Return the lamb to the pot, pour in the beef stock, and season with salt. Bring it all to a boil, then reduce the heat to low, cover, and let it simmer until the lamb is super tender, about an hour. Once the meat is soft, take the lid off and keep cooking until the sauce thickens a bit, around 20 minutes. Finally, stir in the yogurt and squeeze in the lemon juice just before serving to brighten everything up.