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. |