Indian Marinade

Yields approximately 1½ cups

1½ cups plain yogurt

1 tablespoon distilled white vinegar

3 cloves garlic (minced)

1 shallot (finely chopped)

1 teaspoon grated fresh ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon ground turmeric

½ teaspoon paprika

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground cardamom

Salt and freshly ground white pepper (to taste)

2 pounds poultry or lamb

 

1. In a bowl, whisk together all ingredients. Season with salt and pepper to taste.
2. Add poultry. Cover and refrigerate for approximately 2-3 hours.