| 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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