Lamb Curry with Lentils

Ingredients

• 400 g lean lamb stew meat
• 1 tbsp vegetable oil (for browning)
• 2 onions
• 0.5 tsp turmeric
• 0.25 tsp chili powder
• 150 g red lentils
• 300 ml poultry broth
• 3 cloves of cardamom
• 1 piece ginger (nut-sized)
• 0.25 tsp garam masala
• 1 green bell pepper
• lime juice
• Salt
• 2 sprigs fresh coriander

Instructions

1. 1.

   Cut the lamb into about 1 cm cubes.

2. 2.

   Heat oil in a heavy, tall pan (cast iron) or pot and brown the meat on all sides, turning frequently.

3. 3.

   While the meat browns, peel and dice the onions. Add them to the meat and cook until golden. Stir in turmeric and chili powder and sauté briefly.

4. 4.

   Add the lentils, stir for a moment, then pour in the poultry broth. Add the cardamom and let everything simmer covered on low heat for about 25 minutes.

5. 5.

   Meanwhile, clean the bell pepper, halve it and dice finely. Peel the ginger.

6. 6.

   When the meat and lentils are tender, add the diced pepper, grate the ginger over the top, and stir in garam masala. Mix well and bring to a quick boil, then simmer a little longer if desired. Finish with salt and lime juice, garnish with fresh coriander, and serve.