Ingredients
- 4 green chile peppers
- 2 garlic (cloves)
- 2 onion
- 2 tumeric
- 2 lamb (boneless)
- 4 cup yogurt (unflavored)
- 2 tablespoon clarified butter
- 1 tablespoon ginger
- 2 tablespoon coriander seeds
- 1 teaspoon mustard seeds
- 1 teaspoon cinnamon
- 1 teaspoon cumin seeds
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.
