Lamb Curry

Ingredients

• 800 g lamb meat (leg, without fat and tendons)
• 800 g onions
• 2 tbsp freshly chopped ginger
• 4 Garlic cloves
• 1 tsp turmeric
• 1 tsp curry powder
• 1 tsp Cayenne pepper
• Salt
• 4 tbsp oil
• cornstarch (for thickening)

Instructions

1. 1.

   Cut the lamb into large, bite‑size cubes. Peel and slice the onions into thin strips. Peel and finely chop the garlic. Heat the oil in a large pot and briefly sauté the garlic and ginger. Add turmeric and cayenne pepper, roasting for a few seconds while stirring constantly. Then stir in the lamb and cover, simmering over low heat for about 15 minutes, stirring occasionally.

2. 2.

   Bring 500 ml water to a boil, pour it over the meat, season with salt and pepper, and let everything simmer for about 1 ¼ hours until the meat is tender. Add the onions 30 minutes before the end of cooking and cook together. If desired, thicken the sauce by whisking in a little cornstarch mixed with cold water.