Lamb Curry
Ingredients
- For the lamb
- 800 grams lamb (round, trimmed of fat and sinewy pieces)
- 800 grams Red onions
- 2 garlic cloves
- 1 Tbsp ginger (freshly grated)
- 1 red chili pepper
- For the spices
- 1 pinch cilantro
- ½ tsp Mustard seed
- ½ tsp Turmeric
- 1 pinch Cumin
- 1 pinch Fenugreek
- 1 pinch peppers
- ½ tsp fennel seeds
- 1 pinch Cardamom
- 1 pinch allspice
- 1 pinch garlic cloves (ground)
- For the curry
- 1 can Tomatoes (puree)
- 500 milliliters Coconut cream
- Curry leaves (fresh)
- cayenne pepper
- salt
- 100 milliliters vegetable oil
Preparation steps
For the lamb, cut the meat into large, bite-sized cubes.
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Brown the lamb (in portions) in the half of the oil, on all sides. Remove from pan and set aside.
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For the spices, heat the remaining oil in a pan and add the spices and toast until fragrant.
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For the curry, peel the onions and chop finely. Peel garlic and chop finely. Rinse chile, cut in half, remove the seeds and ribs and dice finely.
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Add the onions, garlic, ginger, and chile to the spices and fry for a few seconds, stirring constantly. Add the tomato puree, cover and simmer over low heat about 15 minutes, stirring frequently.
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Add fresh curry leaves and finely puree the mixture.
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Pour in the coconut cream and stir until the desired consistency and color is achieved. If needed, add some water.
Place the meat in the curry, season with salt and pepper and simmer for about 1 1/4 hours until the meat is tender. Serve hot with rice or flatbread as desired.
