MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      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.
 
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