4 green chile peppers, chopped
1 tbsp minced fresh ginger
2 garlic cloves, minced
1 large onion, minced
2 tbsp ground coriander seeds
2 tsp ground tumeric
1 tsp ground cumin seeds
1 tsp cinnamon,
1 tsp ground mustard seeds
4 cup unflavored yogurt
2 lb boneless lamb, cubed
1 large onion, sliced
2 tbsp clarified butter
1 salt to taste
Directions
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.
Servings: 4 servings
Lamb Curry With Yogurt Recipe brought to you by Recipe Ideas
Categories: Lamb; Meat
The History of Recipes
We can follow the history of written recipes back into distant history, at least as far as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, in the main part, these early records were just very simple hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe found, according to historians is a series of clay tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. Later, we have two interesting books published in the fourteenth century - one book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these have no connection with the indian food that appears on menues today, but rather descriptions of the types of food on the tables of the upper classes. For the decades that followed, the wealthy families of Europe competed with each other to serve the most extravagent banquests, and as a result the best cooks and their recipes were much in demand. Nevertheless, it wasn`t until the 1800s that fine cookery and recipe publications rose to prominence. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, testing, and recording recipes for their fellow cooks to enjoy. By the advent of the twentieth century, cook books were highly popular as a result of increased literacy, people having increased spare time and having more money to spend. The introduction of the TV gave us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing everybody to access massive numbers of recipes like those on this site. |
We hope you enjoy this Lamb Curry With Yogurt recipe.
