Lamb Curry With Yogurt

Recipe Ingredients

2 lbs	908g / 32oz	Boneless lamb - cubed
4		Green peppers - chopped
1 tablespoon	15ml	Fresh ginger - minced
2		Garlic cloves - minced
1		Onion - minced (large)
2 tablespoons	30ml	Coriander seeds powder
2 teaspoons	10ml	Turmeric
1 teaspoon	5ml	Cumin seeds powder
1 teaspoon	5ml	Cinnamon powder
1 teaspoon	5ml	Mustard seeds powder
4 cups	948ml	Yogurt
1		Onion - chopped
2 tablespoons	30ml	Butter
		Salt to taste

Recipe Instructions

1. Mix chiles, ginger, garlic, mined onion, spices and yogurt in a blender or food processor and process until well mixed.

2. Add this paste to the lamb pieces, mix well, cover and refrigerate for 3 hours.

3. Heat butter in a skillet and fry the chopped onion for few minutes.

4. Add the lamb and the yogurt marinade, mix all together, cover and simmer until meat is tender for 1 hour or so on a medium flame.

5. Add salt to taste and remove from heat when done.

Source:
The Crepe Book 1975

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