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. | |||