Curry with Lamb and Potatoes
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 3 onion (s), cut into thin rings
- 750 g lamb, from the le, cut into lare cubes
- 2 teaspoons spice mix, Garam Masala (Indian)
- 2 cm ginger, fresh, finely chopped
- 3 cloves garlic, finely chopped
- 1 teaspoon chili powder
- 0.5 teaspoon ½ pepper, freshly ground
- 0.25 teaspoon ¼ cardamom, ground, corresponds to about three capsules
- 0.5 teaspoon ½ cumin, black, ground
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika powder
- 1 teaspoon salt
- 150 g yourt
- 3 potato (s), roughly diced
- Clarified butter or ghee
- Coriander leaves, chopped, for garnish
Print Recipe
Pin Recipe Instructions
- Mix the yogurt with garam masala, ginger, garlic, chili powder, pepper, cardamom, cumin, cinnamon, paprika powder and salt.
- Fry the onions in ghee, add the meat and fry for a good 5 minutes. Add the potatoes and cook briefly. Slowly add the yogurt-spice mixture and mix everything well. Pour in about half a liter of water and cook everything for about 45 minutes, stirring occasionally. If necessary, add more liquid.
- Sprinkle with coriander leaves and serve. This goes well with naan bread, rice or any other white bread.
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