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Lamb Curry With Yogurt Recipe
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| Ingredients | | | 4 | each | green chile peppers, chopped | | | 1 | tablespoon | ginger, fresh, minced | | | 2 | each | garlic cloves, minced | | | 1 | each | onion, minced | | | 2 | tablespoon | coriander seeds, ground | | | 2 | teaspoon | tumeric, ground | | | 1 | teaspoon | cumin seeds, ground | | | 1 | teaspoon | cinnamon, | | | 1 | teaspoon | mustard seeds, ground | | | 4 | cup | unflavored yogurt | | | 2 | pound | boneless lamb, cubed | | | 1 | each | onion, sliced | | | 2 | tablespoon | clarified butter | | | 1 | | salt, to taste | | | | | |
Directions:
| Place chiles, ginger, garlic, mined onion, spices and yogurt in a blender or food processor and process until well mixed. Spoon mixture over lamb, tossing to coat well, cover and refrigerate for 3 hours.
Saute sliced onion in clarified butter. Do not let onion brown. Add lamb and the yogurt marinade, mix all together; cover and simmer until meat is tender, 1 to 1 1/2 hours. Season with salt to taste.
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