Curried Lamb and Yogurt

Curried Lamb in Yogurt Sauce

I modified a recipe from a book of recipes for two people.  I thought this was really good will definitely do it again.  But it was a bit too sweet and spicy so I'll tell you what I did and then what I learned.

Ingredients

9 ounces of lamb cut into thin strips

1 tsp chili powder

1 tsp yellow curry powder

½ tsp ground cumin

salt to taste

black pepper to taste

½ tsp ground cardamom

1 tsp ground ginger

1 small onion thinly slicecd

150 ml plain greek yogurt

1 tsp crushed garlic

2 tbsp olive oil divided

Directions

Combine the chili powder, curry powder, cumin, salt and pepper with 1 tbsp of oil in a bowl

Add the lamb to the bowl and stir thoroughly to coat

Place the bowl, covered, in the fridge for at least ½ hour

Heat the remaining oil in a wok – I used 7 for a setting

Add the cardamom and shake the wok to mix

Add the ginger, garlic and onion and stir fry until soft

Add the coated lamb and stir fry until lamb is cooked (about 4-5 minutes)

Add the yogurt and stir until well mixed and coated

Let cook until very hot

Serve immediately

What I learned

- 1 tsp of chili powder and 1 tsp of ginger is a lot.  I would cut it down to 1/2 of each next time
- It didn't have enough curry taste.  I would maybe add more of that
- A proper cut of lamb is difficult to find in Saskatoon.  I had to go to a Halal grocery and they cut me some real nice fillet steaks.
- This would have gone really well served over white rice.  I served it with a premixed couscous side dish.