Summary

Ingredients

• 1 kg lamb goulash
• 3 medium onion (s)
• 1 teaspoon cumin
• 2 teaspoons turmeric
• 0.5 teaspoon ½ pepper
• 2 teaspoons salt
• 3 teaspoons curry powder
• 2 teaspoons coriander powder
• 500 g tomato (s), passed
• 2 teaspoons ginger powder or chopped fresh ginger root
• 4 cloves garlic
• 3 teaspoon garam masala
• 2 small chilli pepper (s)
• 150 g natural yourt
• 0.5 liter ½ water
• 0.5 ½ bunch coriander greens
• 3 tablespoon oil
• 2 bay leaves
• 1 stick cinnamon

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Instructions

1. Mix pepper, salt, ginger powder (if fresh ginger is not used), garam masala, curry and coriander powder in a small bowl and set aside.
2. Cut the garlic, onions, chilli peppers and ginger (if fresh ginger is used) into small cubes.
3. Heat 3 tablespoons of oil or ghee in a large saucepan with a lid over a medium heat. When the pot is heated, first brown the cumin in it. Then add the cinnamon stick and bay leaves. Then add the finely chopped onions. When the onions are golden yellow, fry the finely chopped garlic cloves, the fresh ginger (if used) and the chilli peppers on the same heat. Add the turmeric and toss it through briefly, otherwise the sauce will be bitter.
4. Mix 500 g tomatoes with the prepared spice mixture and simmer in the saucepan for up to 10 minutes on a low flame until a layer of oil is visible on the sauce.
5. Then add the lamb goulash to the sauce and continue to cook on a low flame for 5 minutes, then add natural yogurt and let everything simmer for about 30 minutes. Add 1/2 liter of water and let simmer for another 60 minutes with the lid on.
6. Finally sprinkle with fresh coriander. The lamb curry is now ready to be served.