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
- Rinse lamb.
- Combine yogurt, garlic, ginger, coriander, cloves, cinnamon, mace, cardamom and salt.
- Marinate lamb in mixture for at least 4 hours or overnight.
- Melt 1 stick of butter in a Dutch oven.
- Add onions and saute until lightly browned.
- Add lamb and marinade.
- 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)