| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
East Indian |
Marinades, Meats, Poultry |
2 |
Cups |
INGREDIENTS
| 1 1/2 |
c |
Plain yogurt |
| 1/4 |
c |
Safflower oil |
| 2 |
|
Cloves garlic, minced |
| 2 |
|
Tomatoes, peeled, seeded and finely chopped |
| 1 |
|
Onion, minced |
| 2 |
tb |
Chopped fresh coriander or parsley |
| 1 |
tb |
Finely chopped fresh gingerroot |
| 2 |
ts |
(approx) curry powder |
| 1/2 |
ts |
Freshly ground pepper |
INSTRUCTIONS
Combine all ingredients, adding more curry powder, if desired; mix well.
Makes 2 cups. This East Indian marinade is great for lamb roasts, kabob,
stews, chicken and pork. Typed in MMFormat by cjhartlin@msn.com Source:
Canadian Living Rush Hour Cookbook
Posted to MM-Recipes Digest V4 #9 by cjhartlin@email.msn.com on Feb 27,
1999
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