Lamb Curry

Ingredients

• 800 g lamb meat (e.g., shoulder or leg)
• 3 Garlic cloves
• 2 onions
• 10 g fresh ginger (1 piece, ca. 2 cm)
• 1 red chili pepper
• 3 cardamom pods
• 200 g plain yogurt
• 2 tsp ground coriander
• 1 pinch Cinnamon powder
• 2 tsp cumin
• 5 tbsp ghee (or butter)
• 1 tsp curry powder
• 1 bay leaf
• 4 cloves
• 0.1 g saffron strands
• 0.5 bunch coriander (10 g)

Instructions

1. 1.

   Remove fat and tendons from the meat and cut into about 5 cm cubes.

2. 2.

   Peel and finely chop garlic and onions. Peel and grate ginger. Wash, halve, deseed, and finely chop chili pepper. Split cardamom pods, scrape out seeds, and grind in a mortar. Whisk yogurt with coriander, cinnamon, and cumin in a large bowl and marinate the meat in it. Refrigerate for about 3 hours.

3. 3.

   Melt ghee in a large pot. Sauté onions, garlic, and chili cubes over medium heat. Add curry powder, bay leaf, cloves, and cardamom; cook for about 2 minutes. Add the marinated meat with yogurt and sauté another 2 minutes. Pour in 150 ml water, season with salt, add ginger, and simmer gently for about 1½ hours.

4. 4.

   Add a splash of water if needed, stir in saffron, and continue to simmer for an additional 30 minutes. When the curry reaches a thick, creamy consistency, transfer it to bowls or shallow plates.

5. 5.

   Wash coriander, shake dry, remove leaves, finely chop, sprinkle over the curry, and serve.