Orange Lamb Curry

Ingredients

• 800 g lamb meat (pre‑cut, shoulder, boneless)
• 3 cm fresh ginger
• 2 Garlic cloves
• 1 red chili pepper
• 1 onion
• 200 g plain yogurt
• 400 g diced tomatoes (canned)
• 1 pinch ground cumin
• 1 pinch nutmeg (freshly grated)
• 1 pinch Ground cinnamon
• 1 tsp turmeric
• 1 tsp curry powder
• 1 untreated orange (zest)
• Salt
• ground black pepper

Instructions

1. 1.

   Wash the meat, pat dry, remove excess sinew and skin, and cut into 1–2 cm pieces. Peel and finely chop the ginger and garlic. Wash the chili, halve lengthwise, and finely chop it as well. Peel the onion and dice it small.

2. 2.

   Mix yogurt with tomatoes, spices, garlic, ginger, onions, orange zest, salt, and pepper; add the meat, stir, and refrigerate overnight to marinate.

3. 3.

   Preheat oven to 160 °C (320 °F) fan‑forced. Heat the meat with the marinade in a pot and simmer for 1½–2 hours in the preheated oven.

4. 4.

   Serve the finished curry on warmed deep plates.