{"id":353,"date":"2014-04-02T15:49:58","date_gmt":"2014-04-02T14:49:58","guid":{"rendered":"http:\/\/berenger.net\/recettes\/?p=353"},"modified":"2014-04-02T15:49:58","modified_gmt":"2014-04-02T14:49:58","slug":"lamb-curry","status":"publish","type":"post","link":"https:\/\/berenger.net\/recettes\/lamb-curry\/","title":{"rendered":"Lamb Curry"},"content":{"rendered":"<p>Recipe from Roopa Anand (Premila&#8217;s mom).<\/p>\n<p><!--more--><\/p>\n<h2>Ingredients:<\/h2>\n<ul>\n<li>2 tablespoons vegetable oil<\/li>\n<li>3 red onions, sliced<\/li>\n<li>1 teaspoon salt<\/li>\n<li>1\/3 cup garlic, sliced<\/li>\n<li>3 green chiles, halved<\/li>\n<li>1\/4 cup ginger, chopped<\/li>\n<li>1 large tomato, peeled and chopped<\/li>\n<li>1\/4 teaspoon turmeric<\/li>\n<li>1\/4 teaspoon Cayenne pepper<\/li>\n<li>1\/2 teaspoon coriander<\/li>\n<li>1\/4 teaspoon fennel seed<\/li>\n<li>2 pounds leg of lamb, chopped, with bone<\/li>\n<li>1\u20444 cup Greek yogurt<\/li>\n<li>1\u20442 cup cilantro, chopped<\/li>\n<\/ul>\n<h2>Preparation:<\/h2>\n<p>Heat oil in pan. Cook red onions, covered until nicely purple.<br \/>\nAdd 1 teaspoon of salt, chiles, garlic, ginger, tomato, turmeric and Cayenne. Continue to cook, covered, on medium low to make a paste.<br \/>\nTo this, add 1\/2 teaspoon of ground coriander and 1\/4 teaspoon of ground fennel.<\/p>\n<p>Add lamb and cook covered over medium heat until done.<\/p>\n<p>Temper in yogurt, then stir in cilantro.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recipe from Roopa Anand (Premila&#8217;s mom).<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"Lamb Curry","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3,19,18],"tags":[218,226,225,98],"class_list":["post-353","post","type-post","status-publish","format-standard","hentry","category-english","category-indian","category-meat","tag-anand","tag-curry","tag-lamb","tag-premila"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/353","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/comments?post=353"}],"version-history":[{"count":6,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/353\/revisions"}],"predecessor-version":[{"id":536,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/353\/revisions\/536"}],"wp:attachment":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/media?parent=353"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/categories?post=353"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/tags?post=353"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}