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Curried Lamb

    1/3 cup dried onions
    1/4 cup water
    3 tablespoons vegetable oil
    2 tablespoons coriander, ground
    1 1/2 teaspoons cumin, ground
    1 tablespoon cardamom, ground
    1 teaspoon ginger, ground
    1 teaspoon turmeric
    1/2 teaspoon garlic powder
    1/4 teaspoon pepper
    1/8 teaspoon red peppers, ground
    2 lbs. lamb stew meat (1" cubes)
    2 cups beef stock
    salt
    1/4 cup plain yogurt
    1 teaspoon fresh lemon juice
    rice, freshly cooked

Soak onion in water until soft about 5 minutes. Heat oil in large
skillet over medium high heat. Add onion and saute until golden about
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,
about 20 minutes. Simmer uncovered until sauce thickens, about 20
minutes. Stir in yogurt and lemon juice. Serve immediately over
cooked rice.

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