Lamb Curry With Cabbage

• 2 lb. stewing lamb
• 1/2 c. plain yogurt
• 2 Tbsp. finely minced garlic
• 2 Tbsp. finely minced ginger
• 2 Tbsp. ground coriander
• 1/2 tsp. ground cloves
• 1 tsp. cinnamon
• 1/4 tsp. mace
• 2 cardamom pods, crushed
• salt to taste
• 1 1/2 c. (3 sticks) butter
• 2 large onions, chopped
• 4 whole peppercorns
• 2 to 3 lb. head cabbage, quartered
• 1/2 c. water
• 3 jalapeno peppers, halved

1. Rinse lamb.
2. Combine yogurt, garlic, ginger, coriander, cloves, cinnamon, mace, cardamom and salt.
3. Marinate lamb in mixture for at least 4 hours or overnight.
4. Melt 1 stick of butter in a Dutch oven.
5. Add onions and saute until lightly browned.
6. Add lamb and marinade.
7. Cover and simmer over low heat without adding water for 1/2 hour.

stewing lamb, plain yogurt, garlic, ginger, ground coriander, ground cloves, cinnamon, mace, cardamom pods, salt, butter, onions, peppercorns, head cabbage, water, peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=871076 (may not work)