Lamb Curry With Yogurt

Servings: 4
Ingredients:

4    Green chile peppers, chopped
1 tb Minced fresh ginger
2    Garlic cloves, minced
1 lg Onion, minced
2 tb Ground coriander seeds
2 ts Ground turmeric
1 ts Each, ground cumin seeds,
-cinnamon, ground mustard
-seeds
4 c  Unflavored yogurt
2 lb Boneless lamb, cubed
1 lg Onion, sliced
2 tb Clarified butter
Salt to taste

This is a Kashmiri curry.

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.

Serves 4.

Posted by Stephen Ceideberg; September 28 1992.