Lamb curry Ceylon style
very easy
40 mins
40 mins
Ingredients
- 7-10 Tbsp For the Ceylon spice mix
- 1 TABLESPOON ground cumin
- 1 TABLESPOON ground cilantro
- 1 TEASPOON Fennel seeds
- 1⁄4 Tsp Chilli powder
- 1⁄2 Tsp Turmeric
- 1⁄4 Tsp Cinnamon powder
- 1⁄4 Tsp ground cloves (no must!)
- 1⁄4 Tsp ground cardamom (no must!)
- 7-10 Tbsp For the curry
- 500 g Braised lamb (from the shoulder)
- 2 Onions
- 3 Garlic cloves
- 1 (approx. 4 cm) large piece of fresh ginger
- 1 TABLESPOON Coconut oil (Mother's alternative: 1 tablespoon butter)
- 1 can(s) (400 ml) unsweetened coconut milk
- 2 (approx. 300 g) Carrots
- 2 (approx. 300 g) Courgette
- 1 red pepper
- 7-10 Tbsp Sea salt
- 7-10 Tbsp black pepper
- 7-10 Tbsp Juice of 1 lime
- 2 big handful of fresh coriander
Directions
- 1
Mix the Ceylon spice mix in advance. Wash the lamb, dab dry with kitchen paper and cut into pieces of about 2 cm. Peel onions and garlic. Chop the onions finely. Garlic fine ha
- 2
Peel and finely grate the ginger. Heat coconut oil in a large pot. Sauté onions, garlic, ginger and the complete spice mixture in it while stirring for about 10 minutes.
- 3
Add the meat pieces and stir-fry briefly. Deglaze with 500 ml water. Stir in coconut milk. Cover and stew for 2-3 hours at low to medium heat until the meat is tender and easily decomposes.
- 4
Now it's time to put your feet up, relax and check out mutti-magazin.de for example.
- 5
Clean, peel and finely dice the carrots and add to the lamb, simmer for about 8 minutes. In the meantime clean and wash the zucchini and bell peppers and also dice them finely. Then add them to the pot and cook for another 5-8 minutes.
- 6
Season everything with salt, pepper and lime juice. Wash coriander, shake dry, pluck off leaves and chop finely. Stir half the coriander into the lamb curry and arrange in plates.
- 7
Sprinkle with remaining coriander.
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