Lamb Curry

Ingredients

• 1 kg lamb meat (e.g., shoulder)
• 2 onions
• 2 Garlic cloves
• 4 tomatoes
• 2 bell peppers (red and green)
• 1 Green Chili Pepper
• 2 tbsp Ghee
• 1 tsp cumin (ground)
• 1 tsp coriander seeds (ground)
• 1 tsp allspice (ground)
• Salt
• Pepper
• 200 g yogurt
• 2 tbsp freshly chopped cilantro
• 250 g Basmati rice
• 2 cardamom pods
• 3 Cloves
• 0.5 stick cinnamon
• 2 fresh bay leaves
• 1 tsp turmeric (ground)

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Rinse the meat, pat dry and cut into bite‑sized cubes. Peel and finely dice the onions and garlic. Wash the tomatoes, remove the stems and cut into pieces. Wash the bell peppers and chili pepper, halve them, deseed and cut into pieces.

3. 3.

   Sear the meat in hot ghee until browned, add onions and garlic, season with cumin, coriander, allspice, salt and pepper. Deglaze with a little water, then add tomatoes, peppers and yogurt. Cover and bake for about 2 hours, stirring occasionally and adding more water if needed.

4. 4.

   Rinse the rice, combine it with the spices in a pot and cover with twice the amount of water. Bring to a boil covered, then simmer for about 20 minutes.

5. 5.

   Remove the lid from the curry, let it brown for 10–15 minutes, stir in cilantro, taste and serve on top of the rice.

6. 6.

   Serve with flatbread if desired.