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Lamb Curry with Yogurt Recipe

	Category	Lamb Recipes
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	Ratings	0

Ingredients And Procedures

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:
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.

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<h1>Lamb Curry with Yogurt</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3><B>Ingredients</B></TD><TD></TD></TR><TR><TD class=ingredient>4</TD><TD class=ingredient>each</TD><TD class=ingredient>green chile peppers, chopped </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>ginger, fresh, minced </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>each</TD><TD class=ingredient>garlic cloves, minced </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>each</TD><TD class=ingredient>onion, minced </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>coriander seeds, ground </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>tumeric, ground </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>cumin seeds, ground </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>cinnamon, </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>mustard seeds, ground </TD><TD></TD></TR><TR><TD class=ingredient>4</TD><TD class=ingredient>cup</TD><TD class=ingredient>unflavored yogurt </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>pound</TD><TD class=ingredient>boneless lamb, cubed </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>each</TD><TD class=ingredient>onion, sliced </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>clarified butter </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient></TD><TD class=ingredient>salt, to taste</TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4><BR><B>Directions:</B><BR><BR></TD></TR><TR><TD colSpan=4>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.<BR><BR>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.<BR><BR></TD></TR></TBODY></TABLE>     <p>
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