Lamb Curry

Ingredients

• 800 g lamb meat (pre-cooked, shoulder)
• 1 stalk of leek
• 1.5 cm fresh ginger
• 2 cloves garlic
• 1 untreated lemon
• 400 g chickpeas (canned)
• 2 tbsp sesame oil
• 0.5 tsp ground turmeric
• 0.5 tsp ground cumin
• 1 pinch ground coriander
• 1 stick cinnamon
• 400 g diced tomatoes (canned)
• 150 ml meat broth
• Salt
• Pepper
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Wash the meat, pat dry and cut into cubes. Wash the leek, trim and slice into about 1 cm wide strips. Peel and finely dice the ginger and garlic. Rinse the lemon hot, grate dry and peel a strip with a vegetable peeler. Squeeze out the juice. Drain the chickpeas.

2. 2.

   Heat the oil and sauté the leek, ginger and garlic. Set aside and brown the meat. Add the lemon zest, turmeric, cumin, coriander and cinnamon. Pour in the tomatoes and broth and simmer gently for about 45 minutes; add more broth if needed.

3. 3.

   Season with salt, pepper and lemon juice, sprinkle parsley on top and serve.