Lamb in Curry Sauce

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

Step 1

Heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat. Brown the lamb in batches, making sure each piece gets nicely seared on all sides—this should take about 3 minutes per batch. Add a little more oil if needed. Once browned, set the lamb aside.

Step 2

Lower the heat to medium and add the remaining 2 tablespoons of oil to the pot. Toss in the onions and cook them slowly until they turn soft and golden, which should take around 10 minutes. Then stir in all the spices—the coriander, cumin, cardamom, ginger, turmeric, garlic powder, black pepper, and cayenne—and cook for about a minute until everything smells amazing.

Step 3

Return the lamb to the pot, pour in the beef stock, and season with salt to your liking. Turn the heat up to high and bring it to a boil, then reduce to low, cover, and let it simmer gently for about an hour, or until the lamb is tender and falling apart.

Step 4

Once the meat is tender, take off the lid and let the sauce simmer uncovered for another 20 minutes so it thickens a bit. Finally, stir in the yogurt and lemon juice just before serving to add a nice creamy tang.