Spicy Lamb Curry with Saffron Rice and Indian Bread (Papadam)

Ingredients

• 800 g lamb meat (from shoulder or shank)
• 2 onions
• 2 Garlic cloves
• 1 red chili pepper
• 2 tbsp plant oil
• 1 tsp freshly grated ginger
• 1 tbsp red curry paste
• 0.5 tsp turmeric
• 1 tsp ground coriander
• 350 ml lamb stock
• 4 medium tomatoes
• Salt
• ground black pepper
• 0.5 cube yeast (≈21 g)
• 250 g wheat flour
• 0.5 tsp Salt
• 5 tbsp olive oil
• 250 g long-grain rice
• 1 pinch ground saffron
• 1 tsp turmeric
• 1 bunch cilantro
• 1 tsp ground cumin
• flour for working

Instructions

1. 1.

   Wash the meat, pat dry and cube it. Peel and dice the onions and garlic. Wash and trim the chili pepper. Brown the meat in hot oil on all sides. Add ginger, onions, garlic and chili and cook 2‑3 minutes. Stir in curry paste, turmeric and coriander, then deglaze with lamb stock. Boil tomatoes briefly, cool, peel, quarter, deseed, dice and add to the lamb. Season with salt and pepper, cover and simmer gently for about 1½ hours, stirring occasionally; add more stock if needed.

2. 2.

   For the papadam, whisk yeast into 125 ml lukewarm water until smooth. In a bowl combine flour, salt and 3 tbsp olive oil, pour in the dissolved yeast and knead to a smooth dough that does not stick to the bowl. Let rise covered in a warm place for about an hour until doubled.

3. 3.

   Meanwhile cook the rice with saffron and turmeric in 500 ml boiling salted water for about 25 minutes.

4. 4.

   Rinse cilantro, dry and finely chop.

5. 5.

   Mix cumin with remaining olive oil.

6. 6.

   Knead the dough on floured surface, roll into a ~5 cm diameter cylinder. Cut equal pieces, roll each thinly to ~10 cm diameter. Heat a large non‑stick pan (not too hot) and fry dough circles 1‑2 minutes per side until crisp. Brush lightly with cumin oil and sprinkle sea salt. Cool on a rack.

7. 7.

   Repeat until all dough is used; serve the seasoned lamb curry with saffron rice and papadam. Offer a herb dip if desired.