Lamb curry with rice side and vegetables

Ingredients

• 1.2 kg lamb meat (from the shank, bone-in and sliced)
• 3 onions
• 2 Garlic cloves
• 1 piece fresh ginger (about 3 cm)
• 3 medium tomatoes
• 2 red chilies (finely chopped)
• 1 tsp Sweet paprika powder
• 0.5 tsp ground cloves
• 0.75 tsp turmeric
• 1 tsp ground coriander
• Salt
• 2 tbsp plain yogurt
• 3 tbsp oil
• 200 ml lamb stock

Instructions

1. 1.

   Wash and pat the meat dry. Peel the onions, cut them in half lengthwise and slice thinly. Peel the garlic, finely dice one clove. Peel and grate the ginger. Press the remaining garlic clove into the ginger. Boil the tomatoes briefly, cool, peel, halve, seed and dice.

2. 2.

   Mix the ginger‑garlic with the chili pieces, paprika, cloves, turmeric, coriander and 1/2 tsp salt; stir in yogurt. Combine the meat with this spice‑yogurt mixture and refrigerate covered for about an hour to marinate.

3. 3.

   Heat oil in a pan. Briefly sauté the diced garlic, then add the meat with its marinades and the tomatoes. Simmer covered on low heat for about 1½ hours, adding lamb stock gradually. Taste and serve sprinkled with coriander. Pair with rice and carrot‑celery vegetables.