Lamb and Pepper Ragout

Ingredients

• 1 kg boneless leg of lamb
• 2 onions
• 4 Garlic cloves
• 1 piece fresh ginger (about 30 g)
• 1 tsp cumin seeds
• 2 dried chili peppers
• 1 tsp black peppercorns
• 0.5 tsp green cardamom pods
• 1 piece cinnamon stick
• 1 tsp mustard seeds
• 1 tsp fenugreek seeds
• 4 tbsp clarified butter
• 0.5 tsp Coriander powder
• 0.5 tsp turmeric powder
• 2 tbsp white wine vinegar
• Salt
• 1 tsp brown sugar
• 1 red bell pepper
• 1 yellow bell pepper
• 100 g heavy cream

Instructions

1. 1.

   Wash and pat dry the lamb, then cut into 2 cm cubes. Peel and dice the onions. Peel the garlic and ginger; finely chop the garlic and grate the ginger. Pulse cumin, chilies, peppercorns, cardamom, cinnamon stick, mustard seeds, and fenugreek in a blender.

2. 2.

   Heat 2 tbsp clarified butter in a pot. Sauté the onions until golden, remove them, add the remaining butter, then brown the lamb cubes in batches over high heat for about 2 minutes while stirring. Set aside on a plate.

3. 3.

   Add ginger and garlic to the pot and sauté over medium heat for about 1 minute. Add coriander and turmeric, stir constantly for another minute. Return the lamb and ground spices, add vinegar, salt, and sugar. Pour in 600 ml water and bring to a boil.

4. 4.

   Cover and simmer gently for at least 45 minutes, adding more water if needed. Meanwhile, wash, dry, halve, deseed, and slice the bell peppers into strips. About 10 minutes before the end of cooking, stir in the pepper strips and continue cooking. Stir in the cream, season with salt to taste. Serve with rice.