Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | Stephen Ceideburg |
2 cups | Nonfat yogurt |
¼ cup | Fresh lemon juice |
1½ tablespoon | Minced peeled ginger root |
3 \N | Cloves garlic, minced |
2 \N | Jalapeno or other hot chilies, seeded and minced |
2 \N | Bay leaves |
2 teaspoons | Paprika |
1½ teaspoon | Ground cumin |
1½ teaspoon | Ground coriander |
1 teaspoon | Turmeric |
1 teaspoon | Salt |
½ teaspoon | Freshly ground black pepper |
⅛ teaspoon | Ground cardamom |
In India, meat that has been marinated in a mixture of yogurt and spices is roasted in a giant urn-shaped clay oven called a tandoor.
Use this marinade with poultry, lamb or seafood Drain yogurt in a cheesecloth lined colander in the refrig- erator for 2 hours. Reserve the liquid for another use (baking or sauces).
Place the drained yogurt in a bowl and stir in the remaining ingredients. Discard bay leaves before cooking.
Makes 1¾ cups.
From an article by Steven Raichlen in The San Mateo Times, 5/25/93.