Bangladeshi Curry with Lamb
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 g le lamb, cut into 3 x 3 cm pieces
- 3 large potatoes, cut into 2 x 2 cm pieces
- 2 small zucchini, cut into cm thick wheels
- 2 small tomatoes, quartered
- 1 large onion (s)
- 5 clove (s) garlic
- 5 cm ginger
- 1 chilli pepper (s), cut lengthways
- 300 dl coconut milk
- 300 dl broth
- 5 cardamom pods, cut lengthways
- 3 cm cinnamon stick
- 1 bay leaf
- 1 teaspoon turmeric, ground
- 1 teaspoon paprika powder
- 1 teaspoon spice mixture (Garam Masala) or curry powder
- a little ground cumin
- a little coriander, ground
- some oil for frying
- some wine to deglaze
- some coriander green
Print Recipe
Pin Recipe Instructions
- Process the onion, garlic and ginger into a paste with the food processor or mortar. Mix the lamb and paste together and let it steep for a moment.
- Heat the oil in a pan and fry the meat with the paste briefly and hot. Deglaze with wine. Add the chilli, cardamom pods, bay leaves, cinnamon sticks and all the spices to the pan and simmer briefly.
- Pour coconut milk and broth into the pan and let everything simmer for about 10 minutes. Then add the potatoes and zucchini and simmer for another 20 minutes. Finally, add the tomatoes to the sauce and continue to simmer for 2-3 minutes.
- Take the pan off the heat and sprinkle with the fresh coriander. Basmati rice or flat bread goes well with it.
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