Lamb Curry
Ingredients
- Ingredients
- 1 kilogram lamb (such as shoulder)
- 2 onions
- 2 garlic cloves
- 4 Tomatoes
- 2 Bell pepper (red and green)
- 1 green chili pepper
- 2 Tbsps Ghee
- 1 generous pinch ground Cumin (ground)
- 1 generous pinch ground Coriander
- 1 generous pinch ground allspice
- salt
- peppers
- 200 grams Yogurt (0.1% fat)
- 2 Tbsps (chopped fresh) cilantro
- For the rice
- 250 grams Basmati rice
- 2 Cardamom
- 3 cloves
- ½ Cinnamon stick
- 2 fresh bay leaves
- 1 tsp ground Turmeric
Preparation steps
Preheat the oven to 180°C (approximately 350°F) convection/ 220°C (approximately 400°F) convention.
Rinse the meat, pat dry and cut into bite-sized cubes. Peel the onions and the garlic and finely chop. Rinse the tomatoes, remove the cores and cut into pieces. Rinse the peppers and chile, halve, trim and cut into pieces.
Brown the meat in hot ghee vigorously, add onions and garlic and season with cumin, coriander, allspice, salt and pepper. Deglaze with a little water and add the tomato, pepper and the yogurt. Cover the Dutch oven and let simmer for about 2 hours, stirring occasionally and adding water if needed.
Rinse the rice, add with the spices in a saucepan and cover with two parts water. Bring to a boil, cover, reduce heat and simmer for about 20 minutes.
Remove the lid from the curry, let it brown about 10-15 minutes, stir in the cilantro, season and serve with rice.
Serve with flatbread, if desired.
