Yogurt Lamb Curry
A mildly spicy dish that's delicious hot or cold.
Yields: 4 Servings
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Ingredients
| 2 | tbsp | ground ginger |
| 2 | tbsp | garlic (minced) |
| 2 | tbsp | ground coriander seeds |
| 2 | tsp | ground turmeric |
| 2 | tsp | curry powder |
| 1 | tsp | ground cumin seeds |
| 1 | tsp | cinnamon |
| 1 | tsp | ground mustard seeds |
| 4 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 2 | lb | boneless lamb (cubed) |
| 1 | onion (sliced) | |
| 2 | tbsp | butter |
| Salt and pepper to taste |
Directions
In a small bowl, mix garlic, spices and yogurt.
Spoon mixture over lamb, tossing to coat well.
Cover and refrigerate for 3 hours.
Once lamb is ready to cook, sauté onion in butter being sure not to let the onion brown.
Add lamb and yogurt mixture, mix together well.
Cover and simmer until meat is tender, about 1 to 1 1/2 hours.
Salt and pepper to taste.
Serve hot with rice or potatoes or cold in a pita sandwich.
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
| % Daily Value* | ||
| * Percent Daily Values are based on a 2,000 calorie diet. |
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