Lammcurry

Ingredients

• 1 onion
• 1 Garlic clove
• 2 cm fresh ginger
• 1 red chili pepper
• 2 carrots
• 800 g ground lamb
• 2 tbsp Ghee
• 1 tbsp Garam Masala
• 600 ml Vegetable Broth
• Salt
• black pepper (freshly ground)
• 4 tomatoes
• 250 g peas (fresh or frozen)
• 1 tbsp Lemon Juice
• coriander leaves (for garnish)

Instructions

1. 1.

   Peel the onion, garlic and ginger and finely dice all of them. Wash the chili pepper, halve it, trim it and finely dice it. Peel the carrots and cut them into small cubes.

2. 2.

   Brown the ground lamb in hot ghee in a pot until crumbly and golden brown. Add the onions, garlic, ginger and chili pieces and sauté everything together for another 2-3 minutes. Add the garam masala and let it mingle briefly, then pour in the broth. Season with salt and pepper and simmer gently for about 30 minutes, stirring occasionally.

3. 3.

   Meanwhile, blanch the tomatoes, cool them, peel, quarter, deseed and cut into pieces. Add the peas to the curry and cook for another ~10 minutes until done. If needed, add more broth. Taste the curry with salt, lemon juice and pepper, ladle into bowls and serve garnished with coriander.

4. 4.

   Serve with flatbread on the side as desired.