Ingredients

  • 2 lbs. boneless lamb, cubed
  • 1 large onion, sliced
  • 4 cup plain yogurt
  • 4 green chile peppers, chopped
  • 1 tablespoon minced fresh ginger
  • 2 garlic cloves, minced
  • 1 large onion, minced
  • 2 tablespoon ground coriander seeds
  • 2 teaspoon ground turmeric
  • 1 teaspoon ground cumin seeds
  • 1 teaspoon cinnamon
  • 1 teaspoon ground mustard seeds
  • 2 tablespoon ghee or clarified butter
  • Salt to taste

Directions

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 and serve hot with rice or roti.

Categories
Lamb
Keywords
Indian
MacGourmet downloadLamb Curry with Yogurt. To import, drag image to your MacGourmet recipe box.

Source

Servings/Yield

Course