Spicy Lamb Curry with Saffron Rice and Papadums

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Spicy Lamb Curry with Saffron Rice and Papadums
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45 min.
ready in 3 h. 15 min.
Ready in


For the lamb curry
800 grams
Lamb (from the shoulder or leg)
2 tablespoons
1 teaspoon
freshly grated Ginger root
1 tablespoon
½ teaspoon
1 teaspoon
ground Cilantro
350 milliliters
medium-sized Tomatoes
freshly ground Pepper
For the papadums
½ cube
fresh Yeast (approximately 21 grams approximately 3/4 ounce)
250 grams
½ teaspoon
5 tablespoons
For the saffron rice
250 grams
1 generous pinch
ground Saffron
1 teaspoon
1 bunch
1 teaspoon
Pastry flour (for rolling)

Preparation steps


For the lamb curry: Rinse the meat, pat dry and chop. Peel and chop the onions and garlic. Rinse and peel the chile pepper. Heat the oil in a Dutch oven and sauté the meat until browned on all sides. Add the ginger, onions, garlic and chile pepper and sauté 2-3 minutes. Stir in the curry paste, turmeric and coriander and pour in the lamb stock. Blanch the tomatoes in a pot of boiling water for 10 seconds. Drain, run under cold water, peel, quarter, remove seeds, dice and add to the lamb. Add salt and pepper and bring to a boil. Reduce to a simmer, cover and simmer gently over low heat, stirring occasionally and adding more stock if needed, until the lamb is tender, about 1 1/2 hours.


For the papadums: In a small bowl, crumble the yeast into 125 ml (approximately 1/2 cup) of lukewarm water and let stand until foamy. In a bowl, stir together the flour, salt and 3 tablespoons of olive oil. Add the yeast and knead in the bowl until dough is smooth and pulls away from the sides of the bowl. Cover and let stand in a warm draft-free spot until doubled in volume, about 1 hour. 


For the saffron rice: Meanwhile, in a saucepan, bring 500 ml (approximately 17 ounces) of salted water to a boil. Add the rice, saffron and turmeric, reduce to a simmer and cook, stirring occasionally until the rice is tender, about 25 minutes.


Rinse the cilantro, shake dry and chop finely.


In a small bowl, stir together the cumin and the remaining olive oil.


Place the risen dough on a floured surface and shape into a rope about 5 cm (approximately 2 inches) in diameter. Cut into equal pieces and on a floured surface, roll each piece to a very thin circle about 10 cm (approximately 4 inches) in diameter. Heat a large non-stick skillet and cook the papadums, one at a time until crisp, 1-2 minutes per side. Brush each with the cumin oil and sprinkle with sea salt. Cool on a wire rack.


Repeat until all the dough is used and serve with the lamb curry and saffron rice.