4 green chile peppers, chopped
1 tablespoon minced fresh ginger
2 garlic cloves, minced
1 large onion, minced
2 tablespoon ground coriander seeds
2 teaspoon ground tumeric
1 teaspoon ground cumin seeds
1 teaspoon cinnamon,
1 teaspoon ground mustard seeds
4 cup unflavored yogurt
2 lb boneless lamb, cubed
1 large onion, sliced
2 tablespoon clarified butter
1 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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