Lammcurry

Ingredients

• 700 g lamb meat from the shoulder (boneless)
• 1 onion
• 3 Carrots
• 0.5 celery root
• 3 Cloves
• 4 cardamom pods
• 0.5 tsp Coriander seeds
• 2 tbsp clarified butter
• 100 ml White wine
• 700 ml vegetable broth
• 100 g yogurt
• 2 tsp Curry powder
• 1 tsp freshly grated ginger
• 200 g pineapple flesh
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Remove skin, tendons and fat from the lamb as needed and cut into bite‑sized pieces.

2. 2.

   Peel onion, carrots and celery root. Dice onion finely. Cut carrots and celery root into thin sticks.

3. 3.

   Crush cloves, cardamom pods and coriander seeds in a mortar.

4. 4.

   Heat clarified butter in a Dutch oven and brown the lamb in batches. Add crushed spices, sauté briefly, return lamb to pot, pour in wine and broth, simmer for about 40 minutes, then add vegetables and cook another 10 minutes.

5. 5.

   Cut pineapple flesh into small pieces and combine with yogurt, curry powder and ginger. Add to lamb, heat through, stir well and season with salt and pepper.