1/3 c  Dried onion

    1/4 c  Warm water

      3 tb Vegetable oil

      2 tb Ground coriander

  1 1/2 ts Ground cumin

      1 tb Ground cardamom

      1 ts Ground ginger

      1 ts Turmeric

    1/2 ts Garlic powder

    1/4 ts Pepper

    1/8 ts Ground red pepper

      2 lb 1" cubes lamb stew meat

      2 c  Beef stock

           Salt
    1/4 c  Plain yogurt

      1 ts Fresh lemon juice

           Freshly cooked rice
  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.