Wash the meat, dab dry and cut into cubes of about 2 cm. Peel onion and ginger and dice finely. Clean the chilli, cut lengthwise, remove seeds, wash and chop.
Roast the almonds in a large pot without fat, take them out. Heat the oil in the pot. Brown the meat in it in 2 portions. Season with salt and pepper and take out. Sauté onion and ginger in hot frying fat. Fry 2 tsp. cumin, 1 1⁄2 tsp. coriander and 1⁄2 tsp. turmeric briefly. Add meat, lentils, chili, bay leaf, orange peel, about 1 l water and broth and bring everything to the boil. Cover and simmer for 15-20 minutes.
Sort the spinach, wash, drain and cook briefly. Season to taste and sprinkle with almonds. Serve with pappadums, tomato salad, mango chutney and yoghurt.
TIP: It becomes even more authentic with curry leaves instead of laurel. They have a fresh, spicy aroma with a hint of orange and are available in the Asian shop.
TIP: There is more ...For example a fresh salad made from tomatoes rich in lycopene and therefore antioxidant. Wash 3 tomatoes and 1 spring onion and dice finely. Season with 2-3 stems of chopped coriander, 2 tablespoons lime juice, salt and pepper.