Lamb Curry

3/4  lb.		boneless lamb, cubed
1		large onion, sliced
2  cups		fage 0
1  tablespoon		cayenne pepper
1  tablespoon		minced ginger
2		garlic cloves minced
2  tablespoons		ground coriander seeds
2  teaspoons		ground turmeric
1  teaspoon		ground cumin seeds
1  teaspoon		cinnamon
1  teaspoon		ground mustard seeds
2  tablespoons		olive oil
1  tablespoon		salt

Tip: For nutritional information on all the ingredients in Lamb Curry just click on each ingredient name. Then adjust the serving size for any Lamb Curry ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1 Slice half of onion. Mince other half.
2 Place cayenne, ginger, garlic, minced onion, spices, and yogurt in a blender until well mixed.
3 Spoon mixture over lamb, tossing to coat well, cover and refrigerate for 3 hours.
4 Saute sliced onion in oil.
5 Add lamb and yogurt marinade, mix all together; cover and simmer until meat is tender (1 to 1 1/2 hours).
6 Season with salt to taste and serve hot with rice.