Lamb Curry with Yogurt



INGREDIENTS:

4 each green chile peppers, chopped 	

1 tablespoon ginger, fresh, minced 	

2 each garlic cloves, minced 	

1 each onion, minced 	

2 tablespoon coriander seeds, ground 	

2 teaspoon tumeric, ground 	

1 teaspoon cumin seeds, ground 	

1 teaspoon cinnamon, 	

1 teaspoon mustard seeds, ground 	

4 cup unflavored yogurt 	

2 pound boneless lamb, cubed 	

1 each onion, sliced 	

2 tablespoon clarified butter 	

1 salt, to taste

DIRECTIONS:

1. 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.

2. 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.



Lamb Curry with Yogurt