Lamb Curry with Bell Peppers
- 400 grams lamb (from the leg)
- 1 onion
- 2 garlic
- 1 walnut sized piece fresh ginger
- 1 small, green chile pepper
- 4 teaspoons hot Madras curry powder
- 4 tablespoons vegetable oil
- 1 Red Bell pepper
- 1 green Bell pepper
- sprinkle of lemon juice
- 150 milliliters clear Vegetable broth (Finished product)
- 50 grams Chanterelle
- 2 teaspoons chopped parsley
Cut lamb into small pieces. Peel onion and garlic and dice into cubes. Peel ginger and coarsely chop. Cut chile pepper lengthwise, brush, rinse and chop coarsely. Process onion, garlic, ginger, chile pepper, curry powder and oil in a food processor until mixture forms a coarse paste. Rub the meat with the paste, cover and refrigerate for 2 hours.
Cut bell peppers into quarters, trim, rinse and cut into strips. Heat a dry pan and add the meat. Brown on all sides, then add peppers and sauté briefly. Season with salt and lemon juice. Pour in broth and simmer for 40 minutes. Add chanterelles and parsley, mix well and cook another 5 minutes. Season again with salt before serving.