Lamb Curry with Peppers

Ingredients

• 400 g lamb meat (from the leg)
• 1 onion
• 2 Garlic cloves
• 1 walnut-sized piece ginger
• 1 small green chili pepper
• 4 tsp hot Madras curry powder
• 4 tbsp oil
• 1 red bell pepper
• 1 green bell pepper
• Salt
• a few spritzes lemon juice
• 150 ml clear vegetable broth (ready-made)
• 50 g chanterelles (from a jar)
• 2 tsp chopped parsley

Instructions

1. 1.

   Cut lamb into small pieces. Peel and dice onion and garlic. Peel ginger and roughly chop. Slice chili, clean, rinse and roughly chop. In an electric grinder or Moulinette, blend onion, garlic, ginger, chili, curry powder, and oil until not too fine. Rub the paste onto the meat and cover in the fridge for 2 hours.

2. 2.

   Quarter bell peppers, clean, rinse, and cut into strips. Heat a pan dry. Brown the meat. Add peppers and sear briefly. Season with salt and lemon juice. Pour in broth and simmer for 40 minutes. Stir in chanterelles and parsley and simmer another 5 minutes. Taste and adjust salt.