Which simple indian dishes can be cooked with yoghurt?
Indian Braised Lamb For a heartier dish, stir in 1/2 lb. boiling potatoes, peeled and cut into large cubes, during the last 20 minutes of cooking. The stew may be prepared up to 2 days in advance, covered and refrigerated; reheat over medium-low heat just before serving. It can also be frozen for up to 2 months. Ingredients: 1 yellow onion, chopped 2 Tbs. peeled and chopped fresh ginger 3 garlic cloves, chopped 1 small red or green jalapeño chili, seeded and minced 1 Tbs. ground coriander 1 tsp. curry powder 1/4 tsp. ground cinnamon 2 lb. boneless lamb shoulder, cut into large cubes 2 tsp. salt, plus more, to taste 3 Tbs. corn or peanut oil 2 cups water 1 cup plain yogurt Steamed rice for serving Directions: In a blender, combine the onion, ginger, garlic and chili and process until a paste forms. In a small bowl, stir together the coriander, curry powder and cinnamon. Set aside. Season the lamb with 1 tsp. of the salt. Heat a Dutch oven or large, deep fry pan over high heat until very
