MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Lamb Curry with Yogurt
  Categories: Lamb, Ceideburg 2
       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 turmeric
       1 ts Each, ground cumin seeds,
            -cinnamon, ground mustard
            -seeds
       4 c  Unflavored yogurt
       2 lb Boneless lamb, cubed
       1 lg Onion, sliced
       2 tb Clarified butter
            Salt to taste
  
   This is a Kashmiri curry.
   
   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.
   
   Serves 4.
   
   Posted by Stephen Ceideberg; September 28 1992.
  
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