Name: Lamb Curry with Yogurt
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

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Kashmiri	Lamb, Ceideburg 2	4	Servings

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

INSTRUCTIONS

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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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