Recipe of the Week
Lamb Curry with Yogurt
Courtesy of
Gail Stromb


4 green chile peppers, chopped
1 tablespoon fresh ginger, minced
2 cloves garlic, minced
1 large onion, minced
2 tablespoons ground coriander
2 teaspoons ground tumeric
1 teaspoon ground cumin
1 teaspoon cinnamon,
1 teaspoon ground mustard
4 cups unflavored yogurt
2 pounds boneless lamb, cubed
1 large onion, sliced
2 tablespoons clarified butter
Salt to taste


Place the chiles, ginger, garlic, minced onion, spices, and yogurt in a blender or food processor and process until well mixed.

Spoon the mixture over lamb, tossing to coat well. Cover and refrigerate for 3 – 4 hours.

Saute the sliced onion in the clarified butter untile the onion is just tanslucent. Do not brown. Add the lamb and the yogurt marinade, mix well, cover and simmer until the meat is tender, 1 to 1-1/2 hours.

Season with salt to taste.

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