Lamb Curry

Ingredients

• 400 g onions
• 3 cloves garlic
• 1 chili pepper
• 600 g lamb meat (from the shank)
• 250 g canned chickpeas
• 3 tbsp clarified butter
• 2 tbsp Curry Powder
• 1 tsp cinnamon powder
• 1 tbsp flour
• 400 ml lamb stock (from a jar)
• coriander leaves
• 1 tsp Sesame oil
• Salt
• black pepper (ground)

Instructions

1. 1.

   Peel and slice the onions into strips. Peel and mince the garlic. Wash, deseed, remove white membranes from the chili pepper, and dice finely. Cut the lamb into bite‑size pieces. Drain the chickpeas in a sieve.

2. 2.

   Heat clarified butter in a stew pot. Brown the lamb in batches and set aside. Sauté onions and garlic in the fat. Add curry powder, cinnamon, chili, chickpeas, and lamb. Sprinkle flour, pour in stock, season with salt and pepper. Cover and simmer for about 45 minutes.

3. 3.

   Season the lamb curry with sesame oil, salt, and pepper. Garnish with coriander leaves and serve.