Indian-Style Lamb Curry

Ingredients

• 1 tsp freshly grated ginger
• 6 cloves garlic
• 6 tbsp peanut oil
• 8 cardamom pods
• 3 cm cinnamon stick
• 2 Bay leaves
• 2 onions
• 800 g lamb (from the shoulder, cut into bite‑sized cubes)
• 1 tsp cumin
• 1 tsp ground coriander
• 1 pinch cayenne pepper
• 1 tbsp sweet paprika
• 1 tbsp Tomato Paste

Instructions

1. 1.

   Peel and press the garlic, mix with ginger. Heat oil in a wide pan, briefly sauté cardamom, cinnamon, and bay leaves; brown lamb pieces in batches. Remove browned lamb.

2. 2.

   Sauté onions in the oil, add the garlic‑ginger mixture and cook briefly. Stir in cumin, coriander, cayenne, paprika, then tomato paste and cook for a moment. Return the lamb, season with salt, pour in 300 ml water, bring to a boil, then simmer gently for about 1 hour. Serve with rice.