Ingredients

2 lb boneless lamb, cubed
1 large onion, sliced
4 cup plain yogurt
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 turmeric
1 teaspoon ground cumin
seeds
1 teaspoon cinnamon
1 teaspoon ground mustard
seeds
2 tablespoon ghee or
clarified butter
Salt to taste

Procedure

1 Place chiles, ginger, garlic, mined onion, spices and yogurt in a blender or food processor and process until well mixed.

2 Spoon mixture over lamb, tossing to coat well, cover and refrigerate for 3 hours.

3 Saute sliced onion in clarified butter. Do not let onion brown.

4 Add lamb and the yogurt marinade, mix all together; cover and simmer until meat is tender, 1 to 1 and ½ hours.

5 Season with salt to taste and serve hot with rice or roti.