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Lamb Curry with Yogurt

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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