Lamb curry

Name: Lamb curry
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 500 g Onions; 2 red chillies; 1 piece(s) (approx. 35 g) Ginger; 1 TABLESPOON Coriander seeds; 500 g triggered leg of lamb; 3 TABLESPOONS Oil; 1 TABLESPOON Cumin; 1 TEASPOON ground cardamom; 1 TEASPOON Turmeric; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1/2 (100 g) Tube of tomato paste; 1-2 TABLESPOONS Garam Masala; 1/2 bunch Coriander

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

500 g Onions
2 red chillies
1 piece(s) (approx. 35 g) Ginger
1 TABLESPOON Coriander seeds
500 g triggered leg of lamb
3 TABLESPOONS Oil
1 TABLESPOON Cumin
1 TEASPOON ground cardamom
1 TEASPOON Turmeric
1 can(s) (850 ml) Tomatoes
7-10 Tbsp Salt
7-10 Tbsp black pepper
1/2 (100 g) Tube of tomato paste
1-2 TABLESPOONS Garam Masala
1/2 bunch Coriander

Directions

1
Peel and chop the onions. Clean the chilli, cut in half, scrape out the seeds. Wash the pods. Peel ginger and grate finely. Crush coriander finely. Cut lamb into cubes. Heat up a roaster or casserole, add 1 tablespoon of oil.
2
Sear the lamb in it in portions and take it out. Add 250 ml water to the pot and simmer for about 2 minutes, pour back. Heat 2 tablespoons of oil, fry onions until translucent. Add chilli, ginger and spices, fry for 2 minutes while turning.
3
Pour back the meat water and simmer for 2 minutes. Add tomatoes and meat, season with salt and pepper and bring to the boil. Cover and let simmer for about 1 hour at low heat.
4
Add the tomato paste and continue to simmer for about 20 minutes. Season to taste with Garam Masala, salt and pepper. Wash the coriander, dab dry and pluck. Sprinkle curry with coriander. Serve with rice.