Lamb Curry

Ingredients

• 1 kg lean lamb meat (from the shank)
• 25 g ginger
• 2 tbsp Ghee
• Salt
• 0.5 tsp turmeric
• 100 g whole milk yogurt
• 1 tbsp red curry paste
• 375 ml water
• 1 dried chili pepper (finely chopped)
• 1 tsp Sambal oelek
• 1.5 tbsp coriander seeds
• 0.5 tsp ground cloves
• 1 tsp garam masala
• 0.5 tsp ground cardamom
• garnish
• clove flower petal
• pomegranate seeds

Instructions

1. 1.

   Cut lamb into bite‑size cubes. Peel and finely chop ginger. Brown the meat in hot ghee in batches. Return everything to the pot and season with chili, curry paste and turmeric. Add ginger and yogurt, stir and bring to a boil. Continue cooking until the liquid has almost evaporated. Then add water and sambal oelek.

2. 2.

   Let the lamb curry simmer gently for about 15 minutes. Meanwhile, toast coriander seeds in a dry pan until fragrant. Crush them finely in a mortar and add with the remaining spices to the curry. Simmer another 30 minutes. Season the curry with salt, sprinkle pomegranate seeds and clove flower petals before serving.