| 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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