Lamb Curry

Ingredients

• 1 kg lamb shoulder (skinless, boneless)
• 400 g plain yogurt
• 2 cloves garlic
• 2 onions
• 2 tbsp Curry Powder
• 1 tsp turmeric
• 1 tsp freshly grated ginger
• 2 cardamom pods (crushed in a mortar)
• 1 tsp coriander seeds (crushed in a mortar)
• 1 tbsp Olive Oil
• 50 g butter
• 1 tbsp flour
• Salt
• ground pepper
• 1 tbsp chopped fresh cilantro

Instructions

1. 1.

   Cut the meat into bite‑size cubes and season with salt and pepper. Peel and finely chop the onions and garlic.

2. 2.

   Heat the oil with the butter in a Dutch oven, brown the meat in batches, then add the onions, garlic and ginger at the end. Add the spices, dust with flour, pour in 200 ml water, stir in the yogurt, mix well and simmer gently for about 1 hour. Season with salt and pepper and serve sprinkled with cilantro.