Name: Lamb Curry With Yogurt
Yield: 4 servings
Ingredients: 4 Green chile peppers, chopped; 1 tablespoon Minced fresh ginger; 2 Garlic cloves, minced; 1 lrg Onion, minced; 2 tablespoons Ground coriander seeds; 2 teaspoons Ground turmeric; 1 teaspoon Each, ground cumin seeds, 4 cups Unflavored yogurt; 2 pounds Boneless lamb, cubed; 1 lrg Onion, sliced; 2 tablespoons Clarified butter; Salt to taste

4 servings Source yield

Ingredients

4 Green chile peppers, chopped
1 tablespoon Minced fresh ginger
2 Garlic cloves, minced
1 lrg Onion, minced
2 tablespoons Ground coriander seeds
2 teaspoons Ground turmeric
1 teaspoon Each, ground cumin seeds, 4 cups Unflavored yogurt
2 pounds Boneless lamb, cubed
1 lrg Onion, sliced
2 tablespoons Clarified butter
Salt to taste

Make it step by step

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.

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Recipe source

Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.

Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.

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