Title: Lamb Curry with Yogurt
Categories: Lamb, Ceideburg 2
Yield: 4 Servings

4 Green chile peppers, chopped
1 tb Minced fresh ginger
2 Garlic cloves, minced
1 lg Onion, minced
2 tb Ground coriander seeds
2 ts Ground turmeric
1 ts Each, ground cumin seeds,
-cinnamon, ground mustard
-seeds
4 c Unflavored yogurt
2 lb Boneless lamb, cubed
1 lg Onion, sliced
2 tb Clarified butter
Salt to taste

This is a Kashmiri curry.

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.

Serves 4.

Posted by Stephen Ceideberg; September 28 1992.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip