Easy Recipe Finder
Recipe Feeder
1/3 cup Onion, Dried
4 tablespoon Water, Warmed
3 tablespoon Vegetable Oil
2 tablespoon Coriander, Ground
1½ teaspoon Cumin, Ground
1 tablespoon Cardamom, Ground
1 teaspoon Ginger, Ground
1 teaspoon Turmeric
½ teaspoon Garlic Powder
¼ teaspoon Pepper
1 dash Cayenne
2 pound Lamb, Cubed
2 cup Beef Stock
Salt
4 tablespoon Yogurt
1 teaspoon Lemon Juice
Soak onion in water until soft 5 minutes. Heat oil in large skillet and add onion and saute until golden 4 minutes. Reduce heat to low add spices and stir 1 minute.
Add lamb to skillet. Increase heat to medium high and cook stirring frequently until meat is evenly browned 10 to 15 minutes. Add stock and salt.
Reduce heat to medium, cover and cook until meat is tender 20 minutes. Simmer uncovered until sauce thickens 20 minutes. Stir in yogurt and lemon juice. Serve immediately over cooked rice.
4 tablespoon Water, Warmed
3 tablespoon Vegetable Oil
2 tablespoon Coriander, Ground
1½ teaspoon Cumin, Ground
1 tablespoon Cardamom, Ground
1 teaspoon Ginger, Ground
1 teaspoon Turmeric
½ teaspoon Garlic Powder
¼ teaspoon Pepper
1 dash Cayenne
2 pound Lamb, Cubed
2 cup Beef Stock
Salt
4 tablespoon Yogurt
1 teaspoon Lemon Juice
Soak onion in water until soft 5 minutes. Heat oil in large skillet and add onion and saute until golden 4 minutes. Reduce heat to low add spices and stir 1 minute.
Add lamb to skillet. Increase heat to medium high and cook stirring frequently until meat is evenly browned 10 to 15 minutes. Add stock and salt.
Reduce heat to medium, cover and cook until meat is tender 20 minutes. Simmer uncovered until sauce thickens 20 minutes. Stir in yogurt and lemon juice. Serve immediately over cooked rice.
