Lamb Curry with Yogurt

• 4 each green chili peppers chopped
• 1 tablespoon ginger fresh, minced
• 2 each garlic cloves minced
• 1 each onions minced
• 2 tablespoons coriander seeds ground
• 2 teaspoons turmeric ground
• 1 teaspoon cumin seeds ground
• 1 teaspoon cinnamon
• 1 teaspoon mustard seeds ground
• 4 cups yogurt, plain
• 2 pounds lamb boneless
• 1 each onions sliced
• 2 tablespoons ghee (clarified butter)
• 1 x salt to taste

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.
4. Do not let onion brown.
5. Add lamb and the yogurt marinade, mix all together; cover and simmer until meat is tender, 1 to 1 1/2 hours.
6. Season with salt to taste.

green chili peppers, ginger fresh, garlic, onions, coriander seeds ground, turmeric ground, cumin seeds ground, cinnamon, mustard seeds ground, yogurt, onions, ghee, salt

Taken from recipeland.com/recipe/v/lamb-curry-yogurt-891 (may not work)