Lamb Cutlets (Nz)
INGREDIENTS:
4 Green chile peppers, chopped 1 ts Cinnamon,
1 tb Minced fresh ginger 1 ts Ground mustard seeds
2 Garlic cloves, minced 4 c Unflavored yogurt
1 lg Onion, minced 2 lb Boneless lamb, cubed
2 tb Ground coriander seeds 1 lg Onion, sliced
2 ts Ground tumeric 2 tb Clarified butter
1 ts Ground cumin seeds Salt to taste
4 Green chile peppers, chopped 1 ts Cinnamon,
1 tb Minced fresh ginger 1 ts Ground mustard seeds
2 Garlic cloves, minced 4 c Unflavored yogurt
1 lg Onion, minced 2 lb Boneless lamb, cubed
2 tb Ground coriander seeds 1 lg Onion, sliced
2 ts Ground tumeric 2 tb Clarified butter
1 ts Ground cumin seeds 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.
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.