Lamb Curry with Yogurt
Ingredients :
2 lb 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
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
Method :
| 1 | Place chiles, ginger, garlic, mined onion, spices and yogurt in a blender or food processor and process until well mixed. |
| 2 | Spoon mixture over lamb, tossing to coat well, cover and refrigerate for 3 hours. |
| 3 | Saute sliced onion in clarified butter. Do not let onion brown. |
| 4 | Add lamb and the yogurt marinade, mix all together; cover and simmer until meat is tender, 1 to 1 and ½ hours. |
| 5 | Season with salt to taste and serve hot with rice or roti. Source : Food-India |
