Ingredients
- 4 green chile peppers
- 2 garlic (cloves)
- 2 onion
- 2 tumeric
- 2 lamb (boneless)
- 950 ml yogurt (unflavored)
- 28 gr clarified butter
- 16 gr ginger
- 12 gr coriander seeds
- 5 ml mustard seeds
- 3 gr cinnamon
- 2 gr 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 1.5 hours. Season with salt to taste.
