Ingredients
- 3 garlic (cloves)
- 2 jalapeno
- 2 bay leaves
- 2 c nonfat yogurt
- 1/4 c lemon juice (fresh)
- 1 1/2 tb ginger root (minced peeled)
- 2 ts paprika
- 1 1/2 ts cumin (ground)
- 1 1/2 ts coriander (ground)
- 1 ts turmeric
- 1 ts salt
- 1/2 ts black pepper (freshly ground)
- 1/8 ts cardamom (ground)
In India, meat that has been marinated in a mixture of yogurt and spices is roasted in a giant urn-shaped clay oven called a tandoor. Use this marinade with poultry, lamb or seafood Drain yogurt in a cheesecloth lined colander in the refrigerator for 2 hours. Reserve the liquid for another use (baking or sauces). Place the drained yogurt in a bowl and stir in the remaining ingredients. Discard bay leaves before cooking. Makes 1 3/4 cups. From an article by Steven Raichlen in The San Mateo Times, 5/25/93.
