Lamb Curry

Ingredients

• 2 onions
• 2 Garlic cloves
• 800 g lamb meat (e.g., shoulder)
• 2 tbsp olive oil
• 1 tbsp Tomato Paste
• 750 ml lamb stock
• 400 g waxy potatoes
• 4 tomatoes
• Salt
• Pepper
• cumin (ground)
• 0.5 tsp turmeric (ground)
• 250 g long-grain rice

Instructions

1. 1.

   Peel and finely dice the onions and garlic. Rinse the meat, pat dry, and cut into small cubes. Brown the cubes in hot oil in a pot or Dutch oven until all sides are browned. Add the onions and garlic and cook until golden brown. Stir in the tomato paste and deglaze with the stock. Peel, wash, and cube the potatoes. Wash the tomatoes, remove stems, and cut into pieces. Add both to the pot, season with salt, pepper, cumin, and turmeric, cover loosely, and simmer gently for about 2 hours, stirring occasionally and adding more stock or water as needed.

2. 2.

   Rinse the rice in a sieve and drain. Bring about 500 ml salted water to a boil, add the rice, cover, and cook on low heat for about 20 minutes until tender.

3. 3.

   Serve the curry over bowls of rice.