Red lamb curry with chard

Name: Red lamb curry with chard
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 walnut-sized piece of ginger; 3 Onions; 2 Garlic cloves; 2 TABLESPOONS clarified butter; 800 g Lamb goulash (from the leg); 1 TABLESPOON Garam Masala; 2 TABLESPOONS Tomato paste; 2 TABLESPOONS Flour; 250 ml Lamb stock; 300 g whole milk. yoghurt; 1 TEASPOON Chilli powder; 1 TEASPOON Sweet peppers; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1-2 TABLESPOONS Lime juice; 200 g Basmati Rice; 50 g Cashew nuts; 600 g Swiss chard; 2 TABLESPOONS Olive oil; 150 ml Vegetable broth (instant); 1 Tomato; 7-10 Tbsp Slices of lime

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 walnut-sized piece of ginger
3 Onions
2 Garlic cloves
2 TABLESPOONS clarified butter
800 g Lamb goulash (from the leg)
1 TABLESPOON Garam Masala
2 TABLESPOONS Tomato paste
2 TABLESPOONS Flour
250 ml Lamb stock
300 g whole milk. yoghurt
1 TEASPOON Chilli powder
1 TEASPOON Sweet peppers
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1-2 TABLESPOONS Lime juice
200 g Basmati Rice
50 g Cashew nuts
600 g Swiss chard
2 TABLESPOONS Olive oil
150 ml Vegetable broth (instant)
1 Tomato
7-10 Tbsp Slices of lime

Directions

1
Peel ginger, 2 onions and 1 garlic clove and dice finely. Heat clarified butter in a roasting pan. Brown the lamb in it all around. Add Garam Masala, tomato paste, ginger, onions and garlic and fry.
2
Dust with flour, sweat and deglaze with stock. Add yoghurt and mix. Season to taste with chilli powder, paprika, salt, pepper, 1 pinch of sugar and lime juice. Cover and stew over medium heat for about 40 minutes.
3
Meanwhile cook the rice in boiling salted water according to package instructions. Roast the cashew nuts in a pan without fat until golden brown, take them out. Peel and finely dice 1 onion and 1 clove of garlic. Clean and wash the chard, dab dry and cut into fine strips.
4
Heat olive oil in a frying pan. Add onion, garlic and chard and fry. Deglaze with vegetable stock and simmer for 2-3 minutes. In the meantime, wash the tomato, grate it dry, quarter it and cut out the seeds.
5
Cut the fruit flesh into fine cubes. Arrange lamb curry, rice and chard together. Sprinkle with cashew nuts. Garnish with tomato cubes and lime slices.