Lamb curry with yogurt
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Green chile peppers, chopped | |
| 1 | tablespoon | Minced fresh ginger |
| 2 | Garlic cloves, minced | |
| 1 | large | Onion, minced |
| 2 | tablespoons | Ground coriander seeds |
| 2 | teaspoons | Ground tumeric |
| 1 | teaspoon | Ground cumin seeds |
| 1 | teaspoon | Cinnamon, |
| 1 | teaspoon | Ground mustard seeds |
| 4 | cups | Unflavored yogurt |
| 2 | pounds | Boneless lamb, cubed |
| 1 | large | Onion, sliced |
| 2 | tablespoons | Clarified butter |
| 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 1½ hours. Season with salt to taste.
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