Yield: 1 Servings
|\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|
|1½ teaspoon||Ground cumin|
|1½ teaspoon||Ground coriander|
|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.