Spicy Lamb Curry

Ingredients

• 2 sticks cinnamon
• 1 tbsp allspice berries
• 1 tbsp coriander seeds
• 1 tsp fenugreek seeds
• 300 g onions
• 4 Garlic cloves
• 40 g Ginger (1 piece)
• 2 red chili peppers
• 800 g lamb shoulder meat
• 4 tbsp rapeseed oil
• Salt
• Pepper
• 3 tbsp hot curry powder
• 50 g tomato paste
• 425 g chickpeas (drained weight, canned)

Instructions

1. 1.

   Toast cinnamon, allspice, coriander and fenugreek seeds in a pan until slightly smoky.

2. 2.

   Set aside the cinnamon. Crush allspice, coriander and fenugreek in a mortar.

3. 3.

   Peel and finely chop onions and garlic. Peel and grate ginger. Wash chili peppers.

4. 4.

   Trim fat from lamb shoulder. Cut meat into about 30 g cubes.

5. 5.

   Heat oil in a heavy, wide pot. Brown the meat on all sides over high heat. Add onions and garlic and sauté briefly. Season with salt and pepper.

6. 6.

   Stir in ginger, cinnamon, allspice, coriander and curry powder, then add tomato paste and whole chilies. Cook for 2 minutes.

7. 7.

   Add 600 ml water, season, cover and simmer over medium heat for 60 minutes, stirring occasionally.

8. 8.

   Rinse chickpeas in a sieve and drain well. Mix chickpeas into the meat and cook for another 10 minutes. Season curry with salt and pepper. Serve with basmati rice and mango chutney.