4 green chile peppers, chopped
1 tablespoon minced fresh ginger
2 garlic cloves, minced
1 large onion, minced
2 tablespoons ground coriander seeds
2 teaspoons ground turmeric
1 teaspoon each, ground cumin seeds, cinnamon, ground mustard seeds
4 cups unflavored yogurt
2 pounds boneless lamb, cubed
1 large onion, sliced
2 tablespoons clarified butter
salt to taste

This is a Kashmiri curry.

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.

Serving Size: 4