4 each green chile peppers, chopped
1 tablespoon ginger, fresh, minced
2 each garlic cloves, minced
1 each onion, minced
2 tablespoon coriander seeds, ground
2 teaspoon tumeric, ground
1 teaspoon cumin seeds, ground
1 teaspoon cinnamon,
1 teaspoon mustard seeds, ground
4 cup unflavored yogurt
2 pound boneless lamb, cubed
1 each 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.
