Steigerwald lamb curry

Name: Steigerwald lamb curry
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 2 Garlic cloves; 3 red onions; 400 g Leg of lamb (without bone); 1 TABLESPOON clarified butter; 1 Rosemary stalk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Flour; 1 TEASPOON Curry; 100 ml White wine; 250 ml Meat broth; 150 g green beans; 150 g Carrots; 400 g Potatoes; 7-10 Tbsp Caraway seeds; 2 Tomatoes; 1 TABLESPOON Butter or margarine; 2 TABLESPOONS Sour cream; 7-10 Tbsp fresh herbs

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 2

2 Garlic cloves
3 red onions
400 g Leg of lamb (without bone)
1 TABLESPOON clarified butter
1 Rosemary stalk
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Flour
1 TEASPOON Curry
100 ml White wine
250 ml Meat broth
150 g green beans
150 g Carrots
400 g Potatoes
7-10 Tbsp Caraway seeds
2 Tomatoes
1 TABLESPOON Butter or margarine
2 TABLESPOONS Sour cream
7-10 Tbsp fresh herbs

Directions

1
Peel and finely chop the garlic and onions. Wash the meat, dab dry and cut into cubes. Heat lard. Fry the prepared ingredients in it while turning. Pluck off rosemary needles.
2
Season meat with salt, pepper and rosemary. Dust with flour and curry. Deglaze with white wine and stock. Cover and stew for about 45 minutes. In the meantime clean, wash and cut the beans into small pieces.
3
Peel, wash and slice the carrots. Add both to the curry after 20 minutes. Peel, wash and halve the potatoes. Cook in boiling salted water, seasoned with some caraway seeds, for about 15 minutes.
4
Then drain. Wash and quarter the tomatoes, remove the seeds. Cut the tomatoes into pieces. Fry potatoes and tomatoes briefly in hot fat. Mix into the curry before serving. Season the lamb curry again and refine with sour cream.
5
Serve garnished with fresh herbs.