RECIPES OF INDIA

Ingredients

2 lb

1 large

4 cup

4

1 tbsp

3 cloves

1 large

2 tbsp

2 tsp

1 tsp

1 tsp

1 tsp

2 tbsp

Boneless lamb (cubed)
Onion (sliced)
Plain yogurt
Green chile peppers (chopped)
Fresh ginger (minced)
Garlic (minced)
Onion (minced)
Ground coriander seeds
Ground turmeric
Ground cumin seeds
Cinnamon
Ground mustard seeds
Ghee (or clarified butter)
Salt (adjust to taste)

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, for about 1 to 1 and ½ hours
5. Season with salt to taste and serve hot with rice or chapati roti