Like all other animal foods, lamb provides high-quality protein. It is an excellent source of all B vitamins, especially vitamin B12, and iron. In addition, our body can absorb the trace element about 5 times better than from plant foods.
The generosity in adding the chili powder depends entirely on the personal desire to eat more or less spicy food. However, if you like it spicy, the many spicy substances in chilli stimulate your metabolism and thus support fat burning.
- 800 grams boneless lamb (Neck)
- 2 onions
- 3 garlic
- 25 grams ginger
- 2 tablespoons Ghee (or clarified butter)
- 125 milliliters Yogurt (0.1% fat)
- 1 teaspoon Chili powder
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon ground Cardamom
- ½ teaspoon Ground clove
- 1 teaspoon ground Turmeric
- 1 can peeled tomatoes (400 ml)
- 3 teaspoons Garam Masala
Rinse the lamb, pat dry and cut into chunks. Peel the onions and chop, peel the garlic and smash to flatten. Peel the ginger and finely grate.
Heat the ghee in a saucepan, add the onions and garlic and saute, stirring occasionally until translucent. Add the ginger, yogurt, chili powder, coriander, cumin, cardamom, cloves and turmeric. Season with salt and add the canned tomatoes and their juice. Cook uncovered for 5 minutes, then stir in the meat. Cover and cook over low heat, stirring occasionally until the lamb is tender, about 1 hour. Uncover and cook until the sauce is lightly thickened and stir in the garam masala. Season with salt and spoon into small bowls. Serve with basmati rice and vegetables.