Lamb Curry with Bell Peppers
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.