Curry with Rice, Yogurt Dip and Indian Flatbread

Ingredients

• 1 kg lamb (e.g., shoulder)
• 2 onions
• 2 Garlic cloves
• 1 tsp turmeric
• 1 tbsp paprika powder (sweet)
• spice mix (1 pinch cumin, coriander seeds, allspice, cloves, cinnamon; all ground)
• 3 tbsp ghee
• 250 g yogurt
• 250 g Basmati rice
• 4 cardamom pods
• 4 cloves
• 1 cinnamon stick
• 2 fresh bay leaves
• 1 tsp turmeric
• 400 g yogurt
• 1 lemon (juice)
• 1 tbsp mint (chopped)
• Salt

Instructions

1. 1.

   Wash the meat, pat dry and cut into large cubes.

2. 2.

   Peel and chop onions and garlic.

3. 3.

   Brown the meat in hot ghee, add onions and garlic, then stir in spices. Deglaze with a little water and add yogurt. Cover and bake at 180°C for about 1.5 hours, stirring occasionally and adding more water if needed.

4. 4.

   Wash the rice, combine with spices in a pot and cover with twice the amount of water. Bring to a boil covered and simmer for about 25 minutes.

5. 5.

   Combine all sauce ingredients and season with salt.

6. 6.

   Remove the lid from the curry, brown for about 10 minutes, taste, then serve with rice and yogurt sauce.

7. 7.

   Serve flatbread on the side as desired.