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“from cooking light, this is so tasty and easy to prepare. i made this for dinner with shrimp vindaloo, served with basmati rice”
READY IN:
2hrs 15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine first 9 ingredients in a large zip-top plastic bag. Add lamb; seal and shake to coat. Refrigerator 8 hours or overnight.
  2. Heat oil in a large saucepan over medium-high heat. Add lamb mixture; cook 4 minutes, stirring constantly. Add broth, scraping pan to loosen browned bits; bring to a boil. Cover, reduce heat, and simmer 1 hour. Increase heat to medium-high; partially cover and cook 1 hour or until lamb is tender.
  3. Uncover and cook 5 minutes or until sauce thickens. Remove from heat; stir in yogurt and cilantro, serve over basmati rice.

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