Name: Lamb Curry with Yoghurt (Dahi Lamb)
Ingredients: 4 tb Oil; 2 Onions, roughly chopped; 25 g Fresh ginger, chopped; 2 Cloves garlic, chopped; 1 Green chilli, chopped; Cardamom seeds from 2 pods; 2 1/2 Cm cinnamon stick; 3 Cloves; 1/2 ts Fennel seeds; 1 tb Ground coriander; 1 ts Ground cumin; Leaves from 2 sprigs of; Coriander; 1 ts Turmeric; 1 ts Chilli powder; 150 ml Yoghurt (plain); 1 kg Lamb, trimmed and cubed; 600 ml Boling water; 6 Curry leaves

[When suffering] you need to seek help. This help comes first and finally from the living God. He hears, helps, strengthens, and vindicates those who rely on Him. If you look anywhere else first, you will set yourself up for a fall. You will get snared in bitterness and revenge (spurning God for your pride). You will flee in avoidance and addiction (spurning God for your false refuges and comforts). You will develop a perverted dependency on others (spurning God for your trust in man). Sadly, our culture has awakened countless people to think about what evil-doers (“abusers”) have done to them, but it has cast them upon their own resources as “abuse victims.” Yet victims can properly understand their own sins and sufferings, and God’s grace.

David Powlison

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Indian	Indian, Meats	4	Servings

INGREDIENTS

4	tb	Oil
2		Onions, roughly chopped
25	g	Fresh ginger, chopped
2		Cloves garlic, chopped
1		Green chilli, chopped
		Cardamom seeds from 2 pods
2 1/2		Cm cinnamon stick
3		Cloves
1/2	ts	Fennel seeds
1	tb	Ground coriander
1	ts	Ground cumin
		Leaves from 2 sprigs of
		Coriander
1	ts	Turmeric
1	ts	Chilli powder
150	ml	Yoghurt (plain)
1	kg	Lamb, trimmed and cubed
600	ml	Boling water
6		Curry leaves

INSTRUCTIONS

1. Heat half the oil in a pan, add half the onion, the ginger, garlic,
green chilli, cardamom seeds, cinnamon, cloves, fennel seeds, ground
coriander, cumin, half the coriander leaves, the turmeric and chilli and
fry gently, stirring, for 10 minutes.
2.Take the pan off the heat and stir in the yoghurt. Mix well and set
aside.
3.Chop the remaining onion finely and fry in the remaining oil until
golden. Add the cubed meat and fry for about 15 minutes, stirring
occasionally.
4. Stir in the spiced yoghurt and cook gently for 8-10 minutes stirring.
5. Pour on the boiling water, turn down the heat and cook, covered for
about 1 hour or until the meat is tender. Cook uncovered if a thicker sauce
is required and stir frequently.
6. Sprinkle on the curry leaves and remaining coriander leaves and add salt
to taste.
Compiled by Imran C.
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by "I. Chaudhary"
<imranc@bit.net.au> on Nov 15, 1997

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