White Lamb Curry

• 1 kg lamb, cut into pieces
• 1/2 kg plain yogurt
• 2 teaspoons salt
• 2 medium onions, ground in a food processor
• 2 bulbs garlic, peeled and ground
• 4 tablespoons oil
• 1 bay leaf
• 6 cloves
• 8 peppercorns
• 2 black cardamom pods
• 4 medium onions, chopped
• 1 tablespoon grated coconut, soaked and ground
• 1 tablespoon poppy seed, soaked and ground
• 6 tablespoons milk

1. Wash the meat and squeeze out all the water. Add the yogurt, salt, ground onions, ground garlic and mix thoroughly.
2. Heat oil in a heavy bottomed pot. When oil is smoking slightly and the bay leaf, cloves, peppercorns and cardamoms. Add the chopped onions and fry until golden brown, add the meat/yogurt mixture and keep stirring. Bring the heat to medium, cover the pot with a lid and let it simmer for 20-25 minutes.
3. Cook until the lamb is almost tender. Add the coconut, poppy seeds and milk and bring to a boil. Cook until the gravy thickens.

lamb, yogurt, salt, onions, garlic, oil, bay leaf, cloves, peppercorns, black cardamom pods, onions, grated coconut, poppy seed, milk

Taken from www.food.com/recipe/white-lamb-curry-416090 (may not work)