Altländer apple and lamb curry

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   First I dab the meat dry and cut it into bite-sized cubes. Then I heat 2 tablespoons of oil in a large pot and fry the meat in it in portions. Season with salt and pepper, take out

2. 2

   All the meat now goes back into the pot. Sprinkle with flour, curry and cumin, sauté briefly. Then I stir in about 1/4 l water, wine and stock, bring everything to the boil, cover and stew for 1 1/2 -1 3/4 hours

3. 3

   In the meantime I clean and wash the spring onions, cut them into rings. Peel, quarter, core and cut the apples as desired. Sprinkle them with lemon juice so that they don't tarnish. Carve the peppers lengthwise, remove the seeds, wash and cut them finely.

4. 4

   Then I heat the butter in a pan. In this pan I fry the apple pieces for about 3 minutes while turning. Fry the spring onions and pepperoni briefly. Wash and drain the raisins. Add everything to the meat and braise covered for about 10 minutes.

5. 5

   For the dip I wash the mint and cut it into fine strips. Stir it into the yoghurt, season with salt and pepper. Finally, I season the lamb curry with salt, pepper and curry again and add the mint yoghurt. Turkish rice is served with it

Nutrition Facts

KCAL
620 kcal

CARBS
25 g

FATS
39 g

PROTEINS
34 g