Lammfleischeintopf auf indische Art

Ingredients

• 600 g lamb meat (from the shank)
• 2 EL plant oil
• 2 large onions
• 3 Garlic cloves
• 1 TL ground clove
• 1 TL ground cardamom
• 1 heaping tbsp freshly grated ginger
• 1 TL ground coriander
• 1 pinch ground allspice
• 0.5 TL ground cumin
• 2 TL ground turmeric
• 1 tsp finely chopped fresh chilies
• 2 EL tomato paste
• 50 g unsalted cashew nuts (ground)
• 70 g finely ground almonds
• 250 ml Water
• 100 ml whipping cream
• 100 ml yogurt
• Salt
• Pepper

Instructions

1. 1.

   Cut the lamb into 3-4 cm cubes. Mince the garlic cloves. Peel and halve the onions, then cut into thin half-rings.

2. 2.

   Heat the oil in a pan. First add the onions, then the clove and cardamom, sauté until translucent. Add the meat, garlic, and ginger. Fry for about 4-5 minutes, stirring frequently. Then add the remaining spices and mix well. Fry for another 5 minutes while stirring, then add tomato paste and ground almonds. Pour in water and stir, then add cream and cashews. Bring everything to a boil and simmer over medium heat for about 45 minutes, adding more water if needed. The consistency should become creamy at the end. When the meat is tender, stir in yogurt, reheat briefly, and serve with rice.