| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Kashmiri | Ceideburg 2, Lamb | 4 | Servings |
INGREDIENTS
| 4 | Green chile peppers, chopped | |
| 1 | T | Minced fresh ginger |
| 2 | Garlic cloves, minced | |
| 1 | Onion, minced | |
| 2 | T | Ground coriander seeds |
| 2 | t | Ground turmeric |
| 1 | t | Each, ground cumin seeds |
| cinnamon ground mustard | ||
| seeds | ||
| 4 | c | Unflavored yogurt |
| 2 | lb | Boneless lamb, cubed |
| 1 | Onion, sliced | |
| 2 | T | 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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