Title: Lamb Curry with Yogurt
Categories: Indian Lamb
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 tumeric
1	ts	Ground cumin seeds
1	ts	Cinnamon,
1	ts	Ground mustard seeds
4	c	Unflavored yogurt
2	lb	Boneless lamb, cubed
1	lg	Onion, sliced
2	tb	Clarified butter
		Salt to taste

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.

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