Stephen Ceideburg
2 c Nonfat yogurt
1/4 c Fresh lemon juice
1 1/2 tb Minced peeled ginger root
3 Cloves garlic, minced
2 Jalapeno or other hot
-chilies, seeded and minced
2 Bay leaves
2 ts Paprika
1 1/2 ts Ground cumin
1 1/2 ts Ground coriander
1 ts Turmeric
1 ts Salt
1/2 ts Freshly ground black pepper
1/8 ts 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 1 3/4 cups.
From an article by Steven Raichlen in The San Mateo
Times, 5/25/93.
