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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 ½ teaspoons ground cumin 1 tablespoon ground cardamom 1 teaspoon ground ginger 1 teaspoon ground turmeric ½ teaspoon garlic powder ¼ teaspoon ground black pepper ¼ teaspoon cayenne pepper, or to taste 2 cups beef stock salt to taste ¼ cup plain yogurt 1 teaspoon lemon juice

Nutrition Info

336.5 calories carbohydrate: 8.2 g cholesterol: 98.9 mg fat: 18.2 g fiber: 2.4 g protein: 33.5 g saturatedFat: 4.5 g servingSize: - sodium: 138 mg sugar: 3.4 g transFat: : - unsaturatedFat: : -

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.
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.
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.

6 servings

Your basic lamb curry, very easy to throw together and perfect for the slow cooker. Serve over basmati rice with warmed pitas.